CHICKEN & CHORIZO PAELLA (GF)
A modern take on the classic seafood paella - perfect for a hearty family meal!
INGREDIETNS:
Allergens: sulphites, celery
- 2 cloves garlic (sliced)
- 1 onion (diced)
- 1 carrot (diced)
- 15 g fresh flat-leaf parsley (chopped)
- 100 g chorizo (chopped in cubes)
- 3 chicken thighs (diced into chunks, skin off, bone out (fillets will work too))
- olive oil
- 1 tbsp sweet smoked paprika
- 1 red pepper (sliced)
- 1 tbsp tomato purée
- 1 chicken stock cube
- 300 g risotto rice
- 100 g frozen peas
- 1 lemon (wedges)
Peel and finely slice the garlic. Peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
Add some oil to a large lidded shallow casserole or paella pan on medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
Deseed and chop the pepper, then add to the pan and cook for a further 5 minutes.
Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
Pour in 750ml of boiling water and add a pinch of sea salt and black pepper.
Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
Season to your taste, then chop the parsley leaves, scatter over the paella, and serve with lemon wedges on the side.
