This is a delicious dish perfect for dinner parties. It is chock full of flavour and the quantities in this recipe allow you to make eight servings –so you can always freeze some for tommorow!
You don’t need to serve this with anything as it is a brilliant one-pan dish, but you could try it with a little bit of light green salad on the side or a hunk of focaccia on the side to mop up all the juices.
Try a balsamic dressing on the salad as this will cut through all of the richness in the paella and make the dish truly satisfying.
Preparation time: 10 minutes
Cooking time: 1 hour
- 300g piece of chorizo sausage
- 8 large chicken pieces. If you use thigh or wing make sure they are boned.
- 2 large onions
- 4 or 5 garlic cloves
- 600g paella short-grain rice
- 2 red peppers
- 2 orange peppers
- 6 or 7 big tomatoes
- Handful of fine green beans
- Handful of parsley
- Lemon wedges to serve
- 2 to 2.5 litres chicken stock
- 1 tbsp. sweet smoked paprika
Heat up a big paella pan with some oil. If you don’t have one, then maybe use two large frying pans and divide the mixture between the two.
Peel the chorizo if needed and chop into smallish slices. Cook it gently for about 4 minutes and then remove from the pan and put to one side.
Chop the chicken into bite-sized pieces and add this to the chorizo-infused oil. Cook for about 4 minutes and then remove this and put it to one side with the chorizo.
Finely chop the onions and add them into the oil. Cook for about 8 minutes or until tender and soft. Mince the garlic or finely chop it and add it to the onions. Turn the heat down.
Sprinkle the paprika in and make sure it coats everything. The flavours will start to cook out so stir for around one minute.
Add the rice and coat in the mixture. Add in the stock. Simmer for ten minutes and stir only occasionally.
Pop the chicken back in. Chop the peppers, beans and tomatoes to your liking and add these in. Stir around and make sure everything is fully covered. Add more stock if it is too ry. Add the chorizo back in and finely chop the parsley. Add this back in.