With this chicken and chorizo paella we give you a huge apology for being absent in posting – we have both been working silly hours, whilst dedicating time to training the puppy and dealing with lots of visitors (both sets of in-laws). We’ve had space for a tiny bit of downtime in the form of the Berwick Food and Beer Festival (where we picked up some delicious Geordie Bangers and experienced some ridiculously decadent Northern Edge Coffee hot chocolate) and in discovering Breakout Kings (whilst Netflix and chilling) but that has been peppered with alot of yawning and a spot of falling asleep!
It’s nearly autumn now and I’m looking forward to getting the soup pot back on the hob, but in the mean time it’s a perfect opportunity to whip up something that’s tasty and warming, but also fills you with a little summer brightness in the form of this chicken and chorizo paella. You may notice that it’s lacking in seafood, and that’s all down to Charles not being a fan of fish in any shape or form, but that doesn’t mean he has to be denied paella! You can of course add or substitute prawns, mussels etc if that’s what you like. If you’ve been following us for awhile, you’ll also know that we pretty much consider chorizo to be a seasoning at this point, and so it would be a sin to leave it out when we’re actually serving up something Spanish!
- one clove garlic, grated
- one large onion, sliced (brown or red)
- 1/2 red pepper
- 1/2 yellow pepper
- 2 tbsp tomato puree
- half a cooking chorizo ring
- 4 chicken thighs, boned and cut into pieces
- 150g paella rice
- a few strands of saffron
- 2 tsp smoked paprika
- 1/2 tsp chilli powder
- 1/2 tsp tumeric
- 1 Knorr chicken stock cube
- half a cup of peas
- salt and pepper to taste
- one lemon
- fresh parsley, to garnish (optional)
- Slice the chorizo into chunks and place in a large, cold pan. Turn to the heat to low to medium
- and be patient while the chorizo's oil starts to leak out. Cook this on both sides until crispy and lightly brown then remove the chorizo, leaving the oil in the pan.
- Turn the heat up a smidge and add the sliced onion and grated garlic. Fry until the onions start to soften and take on a little colour, but turn the heat down if it's all taking on too much colour, as you want to avoid burning the garlic.
- Add the tomato puree and cook it out for a few minutes.
- Add the sliced peppers and toss everything together, before pushing all the veg to one side.
- Now, in the space you've made, fry off the chicken thigh pieces.
- Add the rice and mix this into everything else, letting it toast slightly.
- Sprinkle in the saffron, paprika, chilli and tumeric and mix together.
- Now make up some chicken stock by dissolving a stock cube in water and pour this in until everything is just covered, stirring once more.
- Unlike a risotto, however, a paella should be given time to cook without constant stirring. Leave for around 20 minutes, stirring only occasionally to avoid sticking, and add a little more water if it's all looking a bit dry before the rice has had time to cook.
- Check the rice is tender, then add the peas and season to taste. The peas should only need a minutes or so stirred through the paella to cook. Finally, add a generous squeeze of lemon juice and serve up with a generous chunk of fresh lemon.