Chicken and pepper paella with chorizo
- September 2020
- Serves 4-6
- Hands-on time 35 min, simmering time 30 min, plus resting
You can’t beat a paella – Spain’s answer to a one-pan supper. Be it cooked over an open fire, BBQ, or in the comfort of your kitchen, the chicken, chorizo, and piquillo peppers ensure this saffron-spiced rice is FULL of flavour. With a wedge of lemon or some aioli – it’s perfection.
If seafood is more your thing, try this Valencian noodle paella packed full of squid, prawns and mussels!
- 27.4g (6.7g saturated)
- 45.8g (3.1g sugars)
To cut whole chicken thighs in half through the bone, you’ll need poultry shears and a large knife. Boneless thigh fillets are easier to halve but will need less cooking, so in step 3, fry them for only 2 minutes on each side.
Our recipe for aioli works brilliantly, or add crushed garlic and a squeeze of lemon juice to good mayonnaise.
Infuse the saffron in the stock up to a day ahead. Let it cool, then pack in
a leak-proof container. If you plan to cook soon after arrival you can prepare the chicken and vegetables to the end of step 3 up to a day ahead. Cool all the prepped ingredients fully before chilling, then pack in a container, ready to put in the coolbox and bring with you on the day.
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