Chicken and Chorizo Paella is a modern Fusion recipe for a Spanish style rice dish made with chicken and chorizo sausage with peas in a spiced chicken stock base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chicken and Chorizo Paella.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This hearty family supper dish is ideal for anyone who’s allergic to shellfish as it contains no seafood. The chorizo provides body, a reddish colour from the paprika in it and plenty of flavour.
Ingredients:
1 tbsp olive oil
2 chicken breasts fillets, cut into chunks
2 small onions, finely sliced
1 large garlic clove, crushed
140g cooking chorizo, sliced
1 tsp turmeric
pinch of saffron
1 tsp paprika
300g paella rice
850ml hot chicken or vegetable stock
200g frozen peas
1 lemon cut into wedges, to serve
½ small bunch of parsley, finely chopped, to serve
Method:
Place a deep frying pan over high heat. Once hot add the oil and use to brown the chicken all over (no need to cook the chicken completely at this point). Once the pieces are nicely coloured transfer to a plate and set aside.
Reduce the heat to low, add the onions and cook slowly until softened (about 10 minutes). Add the garlic, stir for 1 minute, then toss in the chorizo and fry until it releases its oils.
Stir in the spices, then add the rice. Stir the rice for about 2 minutes to fully coat the rice in the oils and spices, then pour in the stock. Bring to a boil, return the chicken to the pan, reduce to a simmer and cook for about 20 minutes, stirring occasionally.
Add the frozen peas to the pan and simmer for a further 5 minutes until the rice is cooked and the chicken is tender.
Season well and serve with the lemon and parsley.
