Description
A rich and indulgent chicken chorizo paella. Flavoured with saffron and warm smoked paprika. A huge hit for any paella, chorizo or rice love.
The default recipe serves one.
Ingredients
Scale
- small pinch of saffron
- 1 tsp olive oil
- 1 bone-in, skin-on chicken thigh (around 90g / 3oz)
- 50g (1.7oz) dry-cured spanish chorizo, skin peeled off and thinly sliced
- 1 clove garlic, finely chopped
- 1/4 red bell pepper, diced
- 150g (5 oz) spanish paella rice
- 200ml (3/4 cup) chicken stock
- 100g (3.5oz) tinned chopped tomatoes
- 1/4 lemon, juiced and then sliced into wedges
- 50g (1/4 cup) frozen peas
- 1/4 tsp smoked paprika
- few sprigs of parsley, finely chopped (optional)
Instructions
- Heat the olive oil in a frying pan or skillet over a medium-high heat. Meanwhile add the saffron into a small cup with 1 tsp of warm water.
- Add the chicken thigh, skin side down, and cook for 3 minutes, then flip and cook for 3 minutes on the other side. Remove from the pan and set aside on a plate.
- Add the chorizo to the pan and cook for 3-4 minutes. Add the garlic and pepper to the pan and cook for a further 5 minutes, stirring often.
- Add the rice to the pan with the paprika and stir to coat in the juices. Cook for a further couple of minutes and then add the stock. Tip in the tomatoes, saffron (including the water) and lemon juice. Bring to a simmer and add the chicken back into the pan. Season well.
- Cook for around 15 minutes and then add the peas. Cook for a further 15 minutes or until all the liquid has been absorbed by the rice.
- Serve with the lemon slices as a garnish and scatter some finely chopped herbs over (optional)
Notes
- This recipe works with both dry-cured or soft-cured chorizo – just make sure you buy a Spanish variety.
- You can substitute smoked paprika with hot or sweet although it will change the taste profile a little. If using hot you may want to reduce the amount a little.
- Leftovers can be kept for up to 2 days, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Hob
- Cuisine: Spanish
Nutrition
- Serving Size: 1
- Calories: 750
- Fat: 35g
- Carbohydrates: 75g
- Protein: 35g
Keywords: chicken, chorizo, paella, dinner, spanish, rice, paprika, saffron