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Category: Main Course
Chicken and Chorizo Paella - TastyPlanner.com
Chef: Metaphorazine
Absolutely wonderful recipe, and can be varied in many ways! Have fun with this spanish classic. If experienced, the various ingredients can be cooked together without removing from the pan, and adjusting cooking time accordingly.
Ingredients
1 large red pepper (capsicum), seeded and cut into 5mm (1/4 inch) strips
600 g (1 1/4 lb) chicken thigh or breast fillets, cut into 3cm (1 1/4 inch) cubes
200 g (6 1/2 oz) chorizo sausage, cut into 2cm (3/4 inch) slices
200 g (6 1/2 oz) mushrooms, thinly sliced
3 cloves of garlic, crushed
1 tablespoon of grated lemon rind
700 g (1 lb 7 oz) fresh ripe tomatoes, roughly chopped
200 g (6 1/2 oz) green beans, cut into 3cm (1 1/4 inch) lengths
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh flat leaf parsley
1/4 teaspoon saffron threads dissolved in 1/4 cup hot water
2 cups short-grain (arborio) rice
3 cups hot chicken stock, either fresh or reconstituted
6 lemon wedges, for serving
Instructions
Heat a small quantity of olive oil in a paella pan, or a large heavy based deep frying pan over a medium heat. Add the red pepper strips, cook stirring for about 6 minutes or until softened, then remove from the pan.
Add the chicken to the pan and cook for about 10 minutes or until brown on all sides, then remove from the pan.
Add the chorizo to the pan and cook for about 5 minutes, or until golden on all sides, then remove from the pan.
Add the mushrooms, garlic and lemon rind to the pan and cook for 5 minutes.
Add the tomato, and the red peppers, and cook for further 5 minutes or until tomato is soft.
Add the beans, rosemary, parsley, saffron mixture, rice, chicken and chorizo. Stir briefly and add the stock. Reduce heat and simmer for 30 minutes.
Remove from heat, cover, and stand for 10 minutes. Serve with lemon wedges.
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