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Chicken & chorizo paella
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1 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
120g pack Cooks’ Ingredients Diced Chorizo
1 red pepper, diced
4 chicken thigh fillets, cut into cubes
250g Waitrose Bomba Paella Rice
Large pinch saffron
700ml Cooks’ Ingredients Chicken Stock, hot
100ml white wine
227g can chopped tomatoes
25g pack parsley, chopped
1 Heat the oil in a large frying or paella pan and fry the onion, garlic, chorizo and pepper for 5 minutes. Add the chicken and cook for a further 5 minutes.
2 Stir in the rice and cook for 1 minute. Meanwhile, add the saffron to the hot stock. Add the wine to the pan and cook until reduced by half, then add the tomatoes. Cook gently, gradually adding the hot saffron stock a little at a time and allowing most of the liquid to be absorbed, before adding the next ladleful. Continue for about 20 minutes, until all the stock is used and the rice is tender. Stir in the parsley, season and serve immediately in bowls.
Typical values per serving:
This recipe was first published in January 2018.