Easy Peasy Paella

Chicken & Chorizo Paella
This recipe is an adaptation of several paella recipes, but minus a lot of the hassle. In some ways it is more of a risotto but retains its paella flavor.
It takes roughly an hour including prep, but can be left on its own for little blocks in the last part of cooking so you can chill out or do other things while it's becoming awesome.

Serves 2 people, don't forget your Tempranillo or other yummy red wine to go with it!

  • 2 heaped tbsp paprika
  • 1 small pinch saffron
  • 1 pinch rock salt
  • 4 cubes/tsp chicken stock powder
  • 2 C water
  • 1 chorizo (pick whatever heat level you want!), cut into 1cm anglular slices
  • 1/2 red capsicum, diced
  • 1/2 green capsicum, diced
  • 1/2 medium tomato, diced
  • 1 medium brown onion, diced
  • 1 C arborio rice
  • 1 C frozen peas, set aside to defrost
  • 2 boneless chicken thighs, cubed into 2cm pieces
  • 2 heaped tsp crushed garlic
  • 1 tbsp olive oil
  • Extra water, roughly 2 C

Step One:

Mix stock, saffron, salt & the 2 C of water in a microwave safe container. Stir, microwave for 2 mins, stir again, then set aside. Heat the oil in a large non-stick pan (a wok is easiest!) on medium heat.
Step Two:

Fry the onions until soft.
Step Three:
Add the capsicum and fry until they are starting to become soft.
Step Four: 
Make a well in the centre and add the chorizos, pushing them down so they are flat on the bottom of the pan.
Step Five:
Turn the chorizo with tongs when they are browned on the bottom, and push them down to the bottom of the pan again. Using a wooden spoon stir the onions & capsicum at the sides, they should be nicely charred.
Step Six:
Once the second side of the chorizos are browned, stir everything and make another well in the centre. Add the chicken and cook untill browned (well, white actually!).
Step Seven:

Add the garlic and cook stirring for 30 seconds. Anymore and the garlic will burn.
Step Eight:
Add the rice, paprika and tomato; stir through to coat everything evenly.
Step Nine:
Add the stock mixture, stir through, and bring everything to the boil. Then reduce the heat to low and leave to simmer, uncovered.
Step Ten:
When the bottom of the pan stays dry for a few seconds when you move everything out of the way, add another 1/2 C water. This should take approximately 10 minutes. When you do this, make sure you push down all the sauce that sticks to the sides of the pan and mix that goodness through everything again.

Step Eleven:
Repeat step 10 until the rice is cooked 'al dente' - like pasta, cooked through but a tiny bit firm. This should take roughly another 2 C of water/40 minutes.
Step Twelve:
Add the peas and stir through, then cook for another 5 minutes.
Step Thirteen:
Lucky 13! You're almost done, serve the paella into bowls and leave to cool slightly for a few minutes. It should form a crust similar to soup that's left for a while. 
Step Fourteen:
Serve with a glass of Tempranillo or other delicious red wine and bask in praise!

You can add some other yummy things to make this recipe your own, for instance:

  • skinned prawns, added 2 mins after the peas
  • fresh scallops, added 3 mins after the peas
  • mushrooms, added after the capsicum
  • chilli powder (some people like it hot), added with the paprika
  • fresh Bay leaves, added into the stock mix
  • swap the arborio rice for med-grain brown rice, just be prepared to step 11 will take another 30mins at least
  • swap the chicken for fresh white fish 
  • Swap the chicken for lamb and add some ground fennel seeds
  • Swap the chorizo for lamb sausage and add waaaay more paprika if you don't eat pork
Go on, get creative!


Post a Comment


I need another coffee.....