A lovely paella that will make you dream of sunny Spain. Ready in 45 minutes, at around £2.50 a head, it won't break the bank either.
Ingredients
- 110g cured chorizo, sliced
- 1 large Spanish onion, sliced
- 1 tbsp sweet smoked paprika
- 1 tsp hot paprika
- 3 chicken breasts, cut into large pieces
- A knob of butter
- 300g paella or risotto rice
- 1 litre hot chicken stock
- 1 red pepper, sliced
- A handful of green beans, halved
- 10 cherry tomatoes, halved
- A handful of finely chopped fresh flatleaf parsley
Method
- 1. Heat a large pan over a medium heat and dry-fry the chorizo, sliced, until it is golden and the oil is released. Remove from the pan and set aside.
- 2. Add the onion to the pan and cook for 5 minutes, then stir in the sweet smoked paprika and the hot paprika and cook for a further 2 minutes.
- 3. Add the chicken and cook for 3-4 minutes, then remove from the pan and set aside.
- 4. Heat a knob of butter in the pan and stir in the rice, then add 1 litre hot chicken stock, stir well and cook for 10 minutes.
- 5. Return the chorizo, chicken and onion to the pan with the red pepper, green beans, and tomatoes. Season and cook for a further 5 minutes, until the rice is tender.
- 6. Stir a handful finely chopped fresh flatleaf parsley into the paella and serve immediately.
Nutritional info
Per serving: 585kcals, 13g fat (4.9g saturated), 49.4g protein, 70.8g carbs, 6.6g sugar, 1.9g salt
Chef's tip
Cured chorizo has a long shelf life so you don’t have to use it all at once. To make this a classic risotto, cook the rice as you would for a normal risotto. Cook the other ingredients separately and add to the rice at the end with 30g grated Parmesan.