Chicken and chorizo paella
- February 2009
- Makes 2 meals, each serving 4
- Ready in just under 1 hour
Make two chicken and chorizo paellas – eat one straight away and freeze the second for another day.
- 19.8g (6.1g saturated)
- 77.7g (9.6g sugars)
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.
To freeze and reheat: Freeze half the paella in 2 freezer-proof boxes for up to 1 month. Thaw in the fridge for 24 hours or until completely thawed. Microwave in portions on high at 900W for 3-4 minutes, until piping hot.
It has to be a Spanish wine here, and the best for the job is a sprightly, young, refreshing pink (rosado), served lightly chilled.
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