Chicken and chorizo paella
A great dish that is reminiscent of sunny Spain, with fresh flavours and a hint of spice.
Serves: 4
Preparation time: 10 minutes
Cooking time: 35 minutes
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You will need
- 1 tablespoon olive oil
- 1 onion, peeled and chopped
- 1 garlic clove, peeled and chopped
- 1 teaspoon paprika
- 250g Spanish paella rice
- Pinch of saffron
- 1 litre hot chicken stock
- 300g British garden peas
- 400g British chicken breast, diced
- 200g spicy and smoky chorizo ring, sliced on the diagonal
- 1 tablespoon fresh parsley, chopped
Recipe Information
Step by step guide to making Chicken and chorizo paella
- Heat the olive oil in a large, deep-sided frying pan over a medium heat. Add the onion and cook for 5-10 minutes until soft. Add in the garlic and paprika for the last minute of cooking.
- Stir through the paella rice and then add the saffron strands and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 25 minutes. Stir in the peas during the final 2 minutes of cooking.
- Meanwhile, heat another frying pan over a medium heat. Add the chicken and cook for 10 minutes until golden and cooked through and no pink remains. Stir through the chorizo during the final 2 minutes of cooking.
- Stir the chicken and chorizo through the paella rice mixture, along with half the parsley. Serve in warm bowls garnished with the remaining parsley.
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Nutritional information for Chicken and chorizo paella
Nutritional information for Chicken and chorizo paella
Nutrition type | per serving |
---|---|
Calories | 665 kcal |
Total Fat | 21.6g |
Saturated Fat | 6.8g |
Salt | 1.9g |
Sugar | 5.5g |
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