Chicken And Chorizo Paella Recipe

Name: Chicken And Chorizo Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 1/2 ounces chorizo sausage, halved lengthways and sliced; 8 chicken thighs, skin removed, boned and cut into large chunks; 2 tablespoons olive oil; 2 onions, chopped; 4 garlic cloves, crushed; 1 tablespoon smoked sweet paprika; 1 1/3 lbs paella rice; 8 1/2 cups chicken stock, hot; 2 red peppers, deseeded and sliced; 2 yellow peppers, deseeded and sliced; 5 ounces fine green beans, trimmed and blanched; 6 roma tomatoes, cut into chunky pieces; 1 ounce fresh flat leaf parsley, leaves picked and chopped; lemon wedge, to serve

Servings: persons

10 1/2 ounces chorizo sausage, halved lengthways and sliced
8 chicken thighs, skin removed, boned and cut into large chunks
2 tablespoons olive oil
2 onions, chopped
4 garlic cloves, crushed
1 tablespoon smoked sweet paprika
1 1/3 lbs paella rice
8 1/2 cups chicken stock, hot
2 red peppers, deseeded and sliced
2 yellow peppers, deseeded and sliced
5 ounces fine green beans, trimmed and blanched
6 roma tomatoes, cut into chunky pieces
1 ounce fresh flat leaf parsley, leaves picked and chopped
lemon wedge, to serve

1
Heat 2 large, deep frying pans over a medium heat. When hot, divide the chorizo between the pans and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
2
Divide the chicken between the pans and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside.
3
Add 1 tablespoon olive oil to each pan, then divide the onions between them. Cook, stirring occasionally, for 6-8 minutes, until softened. Divide the garlic and paprika between each pan and cook for 1 minute. Divide the rice between them, stir to coat in the oil. Add half the hot stock to each. Simmer for 10 minutes, stirring occasionally.
4
Return the chicken to the pans and divide the peppers, beans and tomatoes between the pans. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary.
5
Season and stir the chorizo and parsley into each pan. Divide 1 pan of the paella between 2 freezer-proof boxes, cool, label and freeze (see freezing tip).
6
Continue to cook the other paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.

2057

kcal

Calories

Fat

174

Carbs

227

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 1/2 ounces chorizo sausage, halved lengthways and sliced, 8 chicken thighs, skin removed, boned and cut into large chunks, 2 tablespoons olive oil, 2 onions, chopped, and more.

Yes, Chicken And Chorizo Paella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Chorizo Paella

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