Chicken and chorizo paella

Name: Chicken and chorizo paella
Yield: Makes 2 meals, each serving 4
Cuisine: Spanish recipes
Ingredients: 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 https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr); 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

Published: 31 Jan 09
Updated: 18 Mar 24

Test kitchen approved

Make two chicken and chorizo paellas – eat one straight away and freeze the second for another day.

Makes 2 meals, each serving 4
Ready in just under 1 hour

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Ingredients

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

Method

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.

Recipe from February 2009 Issue

Nutrition

Nutrition: per serving

Calories: 637kcals
Fat: 19.8g (6.1g saturated)
Protein: 45.4g
Carbohydrates: 77.7g (9.6g sugars)
Salt: 2.1g

delicious. tips

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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Chicken and chorizo paella

Ingredients

Method

Nutrition

delicious. tips

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