Chicken and Chorizo Paella

Good evening

I’ve had a lovely day with A Man today.  The sun has been shining away and we mushed over to Frome this afternoon to complete a murder mystery trail given to me by a friend for my birthday.  I wanted to cook something summery for tea – there was no way I wanted a stew or something after this weather!  Paella isn’t something I cook very often, but it’s nice and simple as it pretty much cooks itself and there’s only one pan to wash up which is ideal!  If you have a ‘proper’ paella dish, it’s great to serve  it at the table and for people to dish up their own, but any type of wide, flat pan will do the trick.

If you like, you can use different meat, and really the rice should include some saffron but that’s not a spice I keep in the cupboard due to its expense, so I made do with just adding some extra paprika.  According to the packet, this much rice should serve 4 but if you have salad with it, it will stretch further.  Add some fresh parsley right at the end if you have some, too.

Love love

Gemma xx

Chicken and Chorizo Paella

Around 100g chorizo, diced
4 chicken thighs, boned and cut into bitesize pieces
1 onion, diced
2 garlic cloves, chopped
1 red pepper, sliced
Smoked paprika
300g paella rice
1 litre hot chicken stock
Cooked prawns, defrosted if frozen
Large handful frozen peas
Lemon juice

  1. Fry the chorizo in a dry pan on a medium-low heat so that the fat starts to run.  Fry the chicken with the sausage for a few minutes so that it starts to brown.
  2. Add the onions and garlic and stir well.  Fry for 2-3 minutes.  Add the pepper, paprika and rice and stir well to ensure all of the ingredients are well distributed.
  3. Pour the stock over the rice and turn down to a simmer.  Check the pan every few minutes to see how cooked the rice is and to ensure it isn’t sticking to the bottom of the pan.  The rice should be cooked once all of the liquid has been absorbed, but if it’s not quite done add a little more hot water to the pan.
  4. Just before serving, stir through the prawns and peas.  Take the pan off the heat – you just want them to be warm through rather than cooking them as such, and the residual heat of the rice should do this.
  5. Serve with a well dressed salad and lots of lemon juice over the rice.  The paella can be frozen, but it must be cooled quickly after cooking and defrosted thoroughly in the fridge for around 24 hours before reheating.

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