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)
- 1 litre good quality chicken stock
- Large pinch saffron strands
- 6 tbsp olive oil
- 6 large British bone-in, skin-on chicken thighs, cut in half (see tips)
- 1 small onion, finely chopped
- 3 garlic cloves, crushed
- 150g chorizo sausage, chopped
- 2 large tomatoes, deseeded and finely chopped
- 300g paella rice (Spanish bomba rice if you can get it, or just use arborio)
- 3 tbsp roasted piquillo peppers, drained and sliced (or other roasted red peppers in brine)
- 2 tbsp chopped flatleaf parsley
- 50g pitted black olives, roughly chopped
- Lemon wedges and aioli (garlicky mayo – see tips) to serve
You’ll also need…
- 35cm paella pan or large frying pan; large sheet of strong foil; smaller pan for stock (see Make Ahead).
- Heat the stock in the small pan until it comes to the boil. Add the saffron strands, then remove from the heat. Set the pan aside for at least half an hour to infuse until required (see Make Ahead).
- Heat half the oil in the paella/ frying pan. Season the chicken with salt and pepper, then fry in batches for 5 minutes on each side until evenly browned (or see tips). Remove from the pan with a slotted spoon and set aside on a plate.
- Add the remaining oil to the same pan and fry the onion, garlic and a little salt over a medium heat for 10 minutes until slightly softened, but not browned. Next add the chorizo sausage and cook for 3-4 minutes, stirring and breaking it down, until lightly golden. Stir in the tomatoes and cook for 3-4 minutes until you have a thick paste. Add the rice, then stir well for 1 minute to coat each grain.
- Pour in the saffron infused stock, then return the chicken and any resting juices to the pan. Bring to the boil and cook uncovered – without stirring – over a low-medium heat for 20 minutes or until the rice is cooked but with a little firmness. It should be sticky at the bottom and there will be steam holes appearing over the surface of the rice.
- Scatter the peppers, parsley and olives over the top of the rice, carefully cover with foil and crimp it to seal, then set aside for 5 minutes to warm the peppers and olives through. Uncover, stir well, then serve with lemon wedges and aioli.
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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