With spring in the air, this flavour-filled, quick and easy paella hints at warmer days to come. You can have this speedy supper on the table in just 30 minutes with a minimum of fuss.
Laura Curry's recipe is a keeper. You’ll find most of the ingredients in your store cupboard and fridge. Just add chicken thighs and enjoy. And with only two pans to wash afterwards and the evenings getting longer there’s time to enjoy the remains of the day. Pass the sangria!
About this recipe
Preparation Time10 Minutes
Cooking Time20 Minutes
Chicken and Chorizo Paella
500ml chicken stock
pinch of saffron strands
1 tbsp. olive oil
100g chorizo, roughly chopped
1 onion, finely chopped
3 garlic cloves, crushed
small bunch of parsley, stalks and leaves separated and finely chopped
2 tsp. smoked paprika
6 chicken thigh fillets
1 tbsp. tomato puree
300g paella rice
3 roasted peppers, sliced
3 chargrilled artichokes, chopped
1 lemon, zested
salt & pepper
In a saucepan, bring the chicken stock to the boil. Remove from the heat, add the saffron strands and set aside.
In a frying pan or shallow casserole dish, fry the chorizo for a few minutes until it starts to crisp and release its smoky red oil. Add the onion to the pan and cook for a few minutes until soft.
Add the garlic, parsley stalks, smoked paprika and chicken and cook for a few minutes until the chicken starts to brown. Stir in the tomato puree and continue to cook for another minute.
Add the paella rice, stir to coat the rice with all the other ingredients before adding the saffron infused chicken stock. Season with a little salt.
Bring to the boil, then simmer for 15 minutes, stirring occasionally.
Add the peppers and the artichokes and cook for a further 10 minutes to warm through. If the rice has soaked up all the liquid but still has a chalky texture, add some warm water to the pan and continue to cook until it has been absorbed.
Season generously with salt and pepper and sprinkle with the chopped parsley leaves and lemon zest to serve.