Chicken and chorizo paella
A sunny evening calls for a sunny meal. The saffron gives it that beautiful yellow colour and subtle flavour, while the smoked paprika gives it a sweet smokiness. I’m not 100% sure it’s completely authentic, or the proper way to cook a paella but it certainly tasted absolutely delicious. I cooked it over a low bbq heat but you could use your hob too.
Chicken and chorizo paella
A sunny evening calls for a sunny meal. The saffron gives it that beautiful yellow colour and subtle flavour, while the smoked paprika gives it a sweet smokiness. I’m not 100% sure it’s completely authentic, or the proper way to cook a paella but it certainly tasted absolutely delicious. I cooked it over a low bbq heat but you could use your hob too.
Open in Cookpad AppSteps
- 1
Finely chop the onion and garlic and cook in a pan with 1 tbsp oil over a medium / low heat. Once soft, add the peppers, chorizo and smoked paprika. Fry for a couple of minutes until the oil comes out of the chorizo.
- 2
Next add the rice and coat in the spices and flavours. Fry for a minute before adding the chicken, tomatoes, saffron (dissolved in a little hot water) and stock.
- 3
Turn on the bbq (or the large ring of your stove) and set at a low heat. Cover the paella pan in foil. Cook for 40 minutes.
- 4
Remove from the heat (you should have a nice crispy bottom). Serve with fresh lemon and parsley.
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