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)
- 300g piece chorizo, halved lengthways and sliced
- 8 large chicken thighs, skin removed, boned and cut into large chunks
- 2 tbsp olive oil
- 2 onions, chopped
- 4 garlic cloves, crushed
- 1 tbsp smoked sweet paprika
- 600g paella or risotto rice
- 2-2.2 litres chicken stock, hot (we like Knorr)
- 2 red peppers and 2 yellow peppers, deseeded and sliced
- 150g fine green beans, trimmed and blanched
- 6 large, ripe plum tomatoes, cut into chunky pieces
- 25g pack fresh flatleaf parsley, leaves picked and chopped
- Lemon wedges, to serve
- 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.
- Divide the chicken between the pans and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside.
- 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 1 litre hot stock to each. Simmer for 10 minutes, stirring occasionally.
- 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. 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).
- 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.
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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