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Chicken and Chorizo Paella

Though often paella features seafood, this simple chicken and chorizo version sports a wonderful combination of flavors that are enhanced by the addition of turmeric and saffron, which not only add to the flavor but produce a lovely golden color. Meanwhile, peas provides a great pop of texture and color. This is a fantastic one-pot that we think you’ll want to make again and again.

Chicken and Chorizo Paella

1 tbs. olive oil
2 chicken boneless, skinless breasts or thighs, cut into chunks
2 small onions, finely sliced
1 fat garlic clove, crushed
5 oz. hard chorizo, sliced
1 tsp. turmeric
1 tsp. paprika
pinch saffron
11 oz. rice (we used brown)
30 fl. oz. hot chicken stock
7 oz. frozen peas
1 lemon, cut into wedges
small handful fresh parsley, finely chopped, to serve

Heat the oil in a deep skillet over a medium-high heat. Add the chicken, season well and brown all over — but don’t cook completely. Transfer to a plate, reduce the heat to low and add the onions. Cook until softened, about 10 minutes.

Add the garlic, stir for 1 minutes, then toss in the chorizo and cook until it releases its oils. Stir in the spices, then tip in the rice and stir for 2 minutes, to coat the rice. Add the chicken stock and the reserved chicken, bring to a boil, then reduce to low and simmer for 20-30 minutes, or until the rice is nearly tender.

Add the peas and simmer a further 5 minutes. Check the seasoning and serve with lemon wedges and sprinkled with parsley.

 

 

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