Easiest Way to Cook Appetizing Chicken and Chorizo Paella

Easiest Way to Cook Appetizing Chicken and Chorizo Paella Delicious, fresh and tasty.

Chicken and Chorizo Paella. Stir in the spices, then tip in the rice. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs. This chicken and chorizo paella recipe is perfect and easy to cook.

Pour in the olive oil and let it heat up.

Season the chicken all over with salt, pepper and paprika.

Sear in the olive oil until browned all over.

You can have Chicken and Chorizo Paella using 18 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Chicken and Chorizo Paella

1. Prepare 2 clove of garlic.

2. It’s 1 large of onion.

3. You need 1 large of carrot.

4. It’s 15 grams of flat leaf parsley.

5. You need 70 grams of chorizo.

6. Prepare 2 of skinless, boneless chicken thighs.

7. Prepare 1 of olive oil, extra virgin.

8. It’s 1 tbsp of paprika.

9. You need 1 dozen of threads of saffron.

10. It’s 1 of red capsicum.

11. You need 1 tbsp of tomato paste.

12. You need 1 of cube chicken stock.

13. It’s 300 grams of paella rice.

14. It’s 100 grams of frozen peas.

15. It’s 200 grams of peeled prawns.

16. Prepare 1 of lemon.

17. It’s of salt.

18. It’s of ground black pepper.

Transfer to a plate with tongs.

So, going back to the original discussion, is a chicken paella considered a paella, even without seafood?

In fact, Colman Andrews makes a good point in his book Catalan Cuisine by saying: "What is understood in Valencia … is that whether it contains seafood or not, paella is above all a rice dish - and it is ultimately good rice, not good seafood (or whatever) that makes a.

Season the chicken with salt and pepper.

Chicken and Chorizo Paella step by step

1. Peel and finely slice garlic.

2. Roughly chop onion and carrot.

3. Finely chop parsley.

4. Roughly chop chicken and chorizo.

5. Deseed and chop capsicum.

6. In an oven-safe pan on medium heat, fry garlic, onion, carrot, chorizo, chicken and paprika in olive oil..

7. Season with salt and pepper.

8. Add capsicum to pan for a short span.

9. Stir through tomato paste and stock cube. Stir through rice until it is coated with flavour.

10. Pour in 750ml of boiling water, and add saffron with a pinch of salt.

11. Cover and bring to the boil, then reduce to a simmer for 15mins, stirring regularly from the outside to center.

12. Stir through prawns and peas, cover, and cook until hot all the way through..

13. Add additional seasoning to taste, scatter parsley leaves and serve with lemon wedges..

Scatter the chorizo around the chicken.

Heat oil in a large casserole or paella pan over high heat.

How to Make this Chicken and Chorizo Paella.

Remove from pan and set aside.

Cook the sofrito and chorizo: Don't wipe the skillet clean!