Description
A rich and indulgent chicken and chorizo paella flavoured with saffron and paprika for warmth. A huge hit for any paella, chorizo or rice lover!
Ingredients
- Oil, As Needed
- 1 pinch Saffron
- 1 whole Bone-in, Skin-on Chicken Thigh (around 90g)
- 50 grams Chorizo, Finely Sliced
- 1 clove Garlic, Minced
- 50 grams Diced Bell Pepper (around 1/4 Pepper)
- 150 grams Spanish Paella Rice
- ¼ teaspoons Paprika
- 200 milliliters Chicken Stock
- 100 grams Tinned Chopped Tomatoes
- ¼ whole Lemon, Juiced, Then Sliced In Half To Serve
- 50 grams Frozen Peas
- Fresh Parsley For Garnish (optional)
Preparation
Heat a drizzle of olive oil or a few sprays of low calorie cooking spray in a frying pan or skillet over high heat. Meanwhile, add the saffron into a small cup with 1 teaspoon warm water.
Add the chicken thigh, skin side down, and cook for 3 minutes. Flip and cook for 3 minutes on the other side. Remove from the pan and set aside on a plate.
Add chorizo to the pan and cook for 3–4 minutes. Add garlic and pepper to the pan and cook for another 5 minutes, stirring often.
Add rice and paprika to the pan and stir to coat in the juices. Cook for a couple of minutes. Add stock, tomatoes, saffron (including the water) and lemon juice. Bring to a simmer and add chicken and chorizo back to the pan. Cook for around 15 minutes.
Add peas. Cook for 15 minutes or until all the liquid has been absorbed by the rice.
Serve with the lemon slices as garnish, and some parsley scattered over, if you are feeling fancy (optional).
