Paella, a traditional Spanish dish, is a flavorful combination of rice, saffron, vegetables, chicken, and seafood. This article will focus on a delicious variant of this dish, chicken and chorizo paella. This recipe is perfect for those who love a hearty and savoury meal, filled with a variety of textures and flavours.
This chicken and chorizo paella is a delightful dish that brings the vibrant flavours of Spain right into your kitchen. It’s a one-pot dish that’s perfect for feeding a crowd or for a family dinner.
Ingredients
1kg chicken drumsticks about 8 drumsticks/legs
200g chorizo sausage, sliced
1 large onion, finely chopped
2 cloves of garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cups of any paella rice
4 cups of chicken stock
1 cup of frozen peas
1 teaspoon of saffron threads
Olive oil
Salt and pepper to taste
For Garnish
- Freshly chopped parsley
- Lemon wedges
Direction
Heat a generous amount of olive oil in a large skillet or paella pan over medium heat. Add the chicken legs and sliced chorizo to the pan and cook until browned. Remove the meat from the pan and set aside.
In the same pan, add the chopped onion, minced garlic, and sliced bell peppers. Cook until the vegetables are soft and the onions are translucent.
Add the rice to the pan and stir well, ensuring each grain is coated in the oil and vegetable mixture. Cook for a few minutes until the rice becomes slightly translucent.
Add the chicken stock, saffron, and a pinch of salt and pepper to the pan. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low and let the mixture simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
Add the cooked chicken and chorizo back into the pan, along with the frozen peas. Stir well and cook for a further 5-10 minutes, until everything is heated through.
Serve the paella hot, garnished with freshly chopped parsley and lemon wedges on the side.
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Chicken and Chorizo Paella Recipe
Equipment
- 1 paella pan
Ingredients
Main Ingredients
- 1 kg chicken drumsticks
- 200 g chorizo sausage,
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups of paella rice
- 4 cups of chicken stock
- 1 cup of frozen peas
- 1 tsp of saffron threads
- Salt and pepper to taste
- Olive oil
- Freshly chopped parsley
- Lemon wedges for garnish
Instructions
- Heat a generous amount of olive oil in a large skillet or paella pan over medium heat. Add the diced chicken and sliced chorizo to the pan and cook until browned. Remove the meat from the pan and set aside.
- In the same pan, add the chopped onion, minced garlic, and sliced bell peppers. Cook until the vegetables are soft and the onions are translucent.
- Add the paella rice to the pan and stir well, ensuring each grain is coated in the oil and vegetable mixture. Cook for a few minutes until the rice becomes slightly translucent.
- Add the chicken stock, saffron, and a pinch of salt and pepper to the pan. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low and let the mixture simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
- Add the cooked chicken and chorizo back into the pan, along with the frozen peas. Stir well and cook for a further 5-10 minutes, until everything is heated through.
- Serve the paella hot, garnished with freshly chopped parsley and lemon wedges on the side.
