Chicken and Chorizo Paella

Inspired by summer holidays, this tasty chicken and chorizo paella recipe is a simple but delicious one pot meal. It's easy enough for midweek too!

Course Main Course

Cuisine Spanish

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 385kcal

Author Corina Blum

Ingredients

1 tablespoon oil
300 g chicken breast diced into large pieces or 4 chicken thighs
1 onion finely diced
50 g chorizo cubed
1 red pepper sliced
2 tomatoes diced
70 g green beans
1 green chilli pepper finely sliced (optional)
1 teaspoon paella seasoning contains garlic, salt, paprika, pepper, cloves and saffron
Pinch smoked sweet paprika
250 g paella rice or risotto rice
800 ml water or stock
1 lemon to serve
parsley optional to serve

Metric - US Customary

Instructions

Heat a little oil in a pan and fry the chicken briefly till white on all sides. If using chicken thighs then cook them until the skin is browned and slightly crispy. Remove and set aside.
Add the onion to the pan and cook gently until soft. Add the chorizo. It will soon begin to release oil.
Add the rice and seasonings and stir for a couple of minutes.
Then add the water (or stock), chicken and vegetables.
Don't stir but let it simmer gently over a low heat. If it gets dry, add an extra dash of water. It should be ready in about 20 minutes if using chicken breast or 30 minutes if using chicken thighs. Because of the longer cooking time you are more likely to need a little extra water.
Serve with lemon wedges and a sprinkling of parsley.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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