Chicken and chorizo paella is an easy to prepare recipe that you will surely love. Cooking the rice is a bit tricky so I make sure that there is enough liquid, feel free to add more if needed.
I like the semi-burnt rice at the bottom of the pan, so I try to use non-stick pans so that the rice can still be eaten.
2 cups chicken stock
1/2 cup dry white wine
1 pinch saffron threads
1 tablespoon olive oil
2 chorizo sausages, thinly sliced
600g chicken thigh fillets, cut into 2cm cubes
4 garlic cloves, sliced
1 red onion, finely chopped
1 red capsicum, seeded and sliced thinly
2 ripe tomatoes, seeded and finely chopped
2 teaspoons sweet paprika
1 cup Arborio or Calrose rice
1 cup fresh or frozen peas
Chopped spring onions for serving
Lemon wedges for serving
Place the wine, saffron and chicken stock in a small saucepan over medium heat. Let it simmer for 4-5 minutes. Remove it from the heat just before it boils. Set it aside.
Heat the olive oil in a large frying pan or paella pan over medium heat. Fry the chorizo for 2-4 minutes until they are golden brown. Turn them at least once. Transfer the cooked chorizo to a plate.
In the same pan, fry the chicken in batches for another 2-4 minutes per side until they are lightly browned. Place the cooked chicken on a plate and set them aside. Keep warm.
After, sauté the garlic, onions and capsicum in the pan for 5 minutes or until the onions and capsicums are soft. Add the paprika and tomatoes. Cook them for 2-3 minutes until soft and the mixture becomes fragrant.
Place the fried chorizo and chicken in the pan. Add the rice and pour in the chicken stock and wine mixture. Set the heat to high and bring it to a boil. Reduce the heat to low and cook the rice for another 12-15 minutes until the liquid is absorbed and the rice is tender. Add more stock if needed.
Shortly before it is cooked, top the rice with peas and cover the paella. Cook it for another 2 minutes. Remove from heat and sprinkle with spring onions. Serve immediately with lemon wedges.
Photo Courtesy Of: mariko