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!
Chicken and Chorizo Paella
- 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.
If you’re as much of a chorizo fan as we are, why not try our Chicken and Chorizo Burritos or Chicken and Chorizo Cassoulet recipes?
Pork loin steaks and pork chops tend to be readily available, whatever the season, in supermarkets and butchers alike, so this quick tasty pork rub recipe is a great one to have in your back pocket to transform a simple and balanced supper into a delicious weekday treat. If you’re anything like us, you’ll already have the ingredients in stock at all times (not the pork, obviously), but if not, they’re all fairly common ones which can be used in all sorts of recipes meaning they’re worth investing in.
This recipe would also be great for sticking on the barbecue, just make sure it’s nicely cooked before you serve it up. That said, there’s been a change in heart as to whether pork can be served up pink. We reckon it’s a matter of personal preference and are happy to serve it to ourselves that way, it helps it to stay as moist and tender as possible, but we wouldn’t serve it up like that to guests if they weren’t willing to try it!
If you liked this recipe, why not try our summery chicken marinade, which also works well in the kitchen or on the barbecue.
There are some evenings when you have less time and inclination to throw together a home-cooked meal, but when you still want something satisfying, filling and – most of all – tasty. This easy paprika chicken traybake is the perfect solution. A bit of chopping, a bit of grating, a bit of sprinkling, chuck it in a casserole dish and fire it in the oven for 40 minutes and you’re golden. Your chicken will be too. This is definitely going to become a staple on the Blunty’s supper table.
Easy Paprika Chicken Traybake
- 1 packet chicken thighs and drumsticks
- 1 large onion or 4-5 shallots
- 2 beetroot
- 1-2 sweet potatoes, depending on size
- 1 red pepper
- 4 cloves garlic
- 1 knob ginger
- zest of half a lemon
- 2 tbsp smoked paprika (unsmoked paprika will do if it's all you have)
- 1 tsp ground cumin
- salt and pepper
- drizzle olive oil
- a sprig each of fresh rosemary and thyme (optional but lovely)
- A few slices of cooked chorizo (also optional but delicious, or if you prefer cooking chorizo you use that instead, just cut it into chunks and add around 20 minutes into the cooking)
- Remove the chicken from the fridge and preheat the oven to 200c
- Chop the onion, beetroot, sweet potatoes and pepper into chunks or wedges.
- Set the peppers aside and add the other vegetables to the casserole dish along with 2 cloves garlic.
- Sprinkle on the cumin and fresh herbs, if you're using them, and mix everything around in the dish.
- Grate or microplane the remaining garlic and ginger, and rub into the chicken.
- Add the paprika, lemon zest, seasoning and olive oil and rub into the chicken.
- Set the chicken on top of the vegetables. Pop the whole dish in the oven and leave it alone for around 30 minutes.
- At the 30 minute point, remove from the oven, add the pepper chunks and chorizo and slide back into the oven for the remaining 10 minutes.
- When it's ready, the sweet potato will be cooked through, the onions will be caramelly and the chicken will have a beautifully crisp skin.
- Enjoy! Any leftover chicken will be delicious cold for lunch the next day.
If you love chicken, but you’ve got a bit more time on your hands, why not try our Coq au Vin recipe?
Both in BBQ season and outwith the summer months (or as close to summer as you can get in Scotland) one of the tastiest, most versatile and comforting foods you can make is the humble burger. You may have read our pork and red pepper burger recipe before, but we’re going right back to basics with these delicious homemade burgers.
The flavourings and seasonings used in this recipe are what we prefer, but the beauty of this recipe is that you can change it up to suit your tastes, or just what you have in the cupboard. A nice chunk of good beef mince is all you really need.
Delicious Homemade Burgers
- 1 1/2 lbs beef mince
- 4 tsp Dijon mustard
- 2 tbsp tomato ketchup
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- Crack black pepper
- Pinch salt
- One onion, sliced
- 1 tsp balsamic vinegar
- Take the mince out of the fridge around 30 minutes before you’re planning to cook it so that it comes up to near room temperature and doesn’t get such a shock when you throw it in the pan.
- Place it into a large mixing bowl and add all of the seasonings and flavourings.
- Get your (clean) hands nice and messy by getting in about the mince and giving it a good old squeeze and mix around.
- Form the mince into patties as big or small as you’d like and that’s them ready for cooking. You may have noticed that many burger recipes use flour, onion and an egg, and we’ve tried all sorts of combinations before becoming convinced that you don’t need any of those things. Your burgers will taste so much better without them and they actually hold together much more firmly without any of those “binding” ingredients.
- Set a pan on high and drizzle in a little oil and fry off your burgers a few at a time so as not to overcrowd your pan, turning regularly to let them colour on both sides and start to cook through, without letting them burn.
- Depending on how well you like your burgers to be cooked (Charles likes his quite rare) you might like to pop them on a tray in the oven at 180c for 10-15 minutes once they’re nicely browned. If you like them cooked all the way through, you’ll know they’re cooked when the fat is seeping out onto the tray.
- Meanwhile, clear up any excess fat in the pan carefully with a piece of kitchen roll, although you might want to leave it as it is if you aren’t feeling too health conscious, turn the heat down a little and use the residual fat in the pan to fry off the onion slices whilst the burgers are in the oven. Once the onions have started to brown, add a teaspoon of balsamic vinegar and keep cooking, stirring every now and then to stop the edges catching, until the onions are nicely translucent.
- Now serve up on top of your burgers, with or without a bun, and enjoy with your favourite accompaniments. If you’re having cheese, add slices to the top of the burgers whilst they’re still in the oven to make it nice and melty and bubbly. We like ours with roasted sweet potato wedges and green vegetables or salad to keep the calories down.
- Dig in!
If you prefer your burgers made with pork, why not try our Pork and Red Pepper Burger recipe?