Quick Chicken & Chorizo Paella
Updated: Aug 25
A nice easy way to replicate a tasty paella when you don't want to go the whole hog. The smoked paprika, chorizo and green pepper deliver the key Spanish flavours in this dish.
(serves 3 to 4)
4/5 Chicken Thighs (boneless are fine too)
500ml Pure Chicken Stock
180g Paella Rice
130g Chorizo (diced)
1 Onion (diced)
1 Green Pepper (diced)
2 Garlic cloves (crushed)
2 Tsp Smoked Paprika
Place the stock in a pan over a low heat to defrost gently.
Heat a little oil in a large frying pan.
Season the chicken with salt, pepper and paprika and massage gently into the meat.
Sear the chicken thighs all over in the pan until well coloured. Turn the heat down and continue to cook for a further 15-20 mins (10-15mins if using boneless thighs).
Remove the chicken and put to one side.
Add the chorizo and onion to the pan. Cook on a gentle heat until the onion is soft.
Add the green pepper and continue to cook for a couple of minutes. Add the garlic and stir in.
Add the rice and gently stir it in.
Place the chicken back in the pan, tucking it into the rice.
Pour in the chicken stock, bring to the boil, then turn down low and cover with a lid until the rice is nearly cooked. (10 to 15 mins)
Add the peas, put the lid back on for 5 minutes.
Season to taste if required and serve.