Chicken and Chorizo Paella

by Hoohla
Chicken and Chorizo Paella

Paella is deservedly one of Spain’s most famous dishes. In Chicken and Chorizo Paella is both seafood and poultry all in at once! The fluffy, saffron-infused rice and succulent seafood and chicken is enhanced with smokey Chorizo.

Chicken and Chorizo Paella Recipe

Place a small saucepan on the stove and bring the chicken stock to boil. When boil, turn off the heat and add the saffron threads. Keep the lid on the saucepan.

Heat the olive oil in a paella pan and when hot, add in the chorizo and cook them till crispy. Leave half of the batch in the paella pan and set aside another half for use later.

Stir in onion, garlic and fry till translucent. Meanwhile, add the chicken and saute for 2-3 minutes. Stir in pepper strips and tomatoes and simmer gently for 5 minutes, until the pepper turns soft.

Stir in the rice for Chicken and Chorizo Paella and saffron-infused chicken stock slowly into the paella pan. Season well with salt and pepper. Spread the contents of the pan evenly.
Bring the liquid to boil then simmer gently for 10 minutes. Add the squid rings, prawns and remaining chorizo and stirring them gently into the rice.
Simmer the paella rice for another 15-20 minutes or until the rice turns translucent. During this time, feel free to add in more liquid (water or stock) if it evaporates or dries out.

When almost ready, gently stir to make sure all the rice is well-cook through and garnish with chopped flat leave parsley. Serve chicken and chorizo paella hot.

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Chicken and Chorizo Paella

Chicken and Chorizo Paella
  • Author: Hoohla
  • Category: Dinner
  • Cuisine: Spanish
Scale

Ingredients

  • 3 tablespoon of olive oil
  • 1 Spanish or brown onion, chopped
  • 2 cloves of garlic, chopped
  • 2 Chorizo sausages, sliced
  • 1 squid, cleaned and cut into rings
  • 1 red bell pepper, cut into strips
  • 2 tomatoes, peeled, seeded and diced
  • 500 ml of chicken stock
  • 1 cup of short-grain Spanish paella/Calasparra rice
  • a pinch of saffron threads
  • 8 large cooked prawns, shells in-tact
  • 2 chicken thigh fillets, rubbed with salt and pepper
  • pinch of salt and pepper
  • a handful of chopped flat-leave parsley

Instructions

  • Place a small saucepan on the stove and bring the chicken stock to boil.
  • When boil, turn off the heat and add the saffron threads. Keep the lid on the saucepan.
  • Heat the olive oil in a paella pan and when hot, add in the chorizo and cook them till crispy. Leave half of the batch in the paella pan and set aside another half for use later.
  • Stir in onion, garlic and fry till translucent.
  • Meanwhile, add the chicken and saute for 2-3 minutes.
  • Stir in pepper strips and tomatoes and simmer gently for 5 minutes, until the pepper turns soft.
  • Stir in the rice and saffron-infused chicken stock slowly into the paella pan. Season well with salt and pepper. Spread the contents of the pan evenly.
  • Bring the liquid to boil then simmer gently for 10 minutes. Add the squid rings, prawns and remaining chorizo and stirring them gently into the rice.
  • Simmer the paella rice for another 15-20 minutes or until the rice turns translucent. During this time, feel free to add in more liquid (water or stock) if it evaporates or dries out.
  • When almost ready, gently stir to make sure all the rice is well-cook through and garnish with chopped flat leave parsley. Serve hot.

Keywords: Chicken and Chorizo Paella, Paella

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