Chicken & Chorizo Paella

Prep time: min
Total time: 50min
Serves 4 to 6
2 cloves
garlic
1
onion
1
carrot
1/2 bunch
of fresh Italian parsley (1/2 oz)
2 1/2 oz
chorizo
2
skinless boneless chicken thighs
olive oil
1 tsp
sweet smoked paprika
1
red bell pepper
1 tbsp
tomato paste
1
chicken bouillon cube
10 oz
paella or Valencia rice
3/4 cup
frozen peas
7 oz
frozen peeled cooked shrimp
1
lemon
calories
543
fat
14.1 g
saturated fat
4.3 g
carbs
70 g
sugar
8.3 g

Directions

  1. Peel and finely slice the garlic, then peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly. Seed and chop the pepper, then add to the pan for a further 5 minutes.

  2. Stir through the tomato paste and crumble in the bouillon cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavor. Pour in 3 cups of boiling water and add a pinch of salt and pepper. Pop the lid on and bring to a boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed. Stir in the peas and shrimp, replace the lid and cook for a further 5 minutes, or until hot through. Season to perfection, then chop the parsley leaves, scatter them over the paella and serve with lemon wedges on the side for squeezing over.

Tip

My advice here is simple: Delicious as this dish is, if you’re feeling a bit flush, adding 6 mussels, 6 clams and any extra bits of fish you can afford is only going to make it even more of a celebration.