Paella with Chorizo recipe

paella_mainDevastatingly delicious and the perfect party food for when friends drop around.  If you don’t have all the ingredients, substitute other ones!  You’ll seem like a gourmet cook when you serve this up!

Prep: 15 mins / Cooking: 25 mins


1L stock
1.2 teaspoon saffron threads
1 tablespoon oil
2 chicken breast fillets, halved horizontally, sliced
2 Spanish chorizo sausages, halved and sliced thickly
1 onion, finely chopped
1 clove garlic, crushed
1 red capsicum, deseeded and sliced
1 teaspoon Spanish smoked paprika
1 x 400g can tomatoes, chopped
1 teaspoon salt (optional)
2 cups Arborio rice
1.2 cup frozen baby peas


  1. Heat stock in 3.5L Brazier until just boiling.  Add saffron to hot stock and set aside
  2. Heat 28cm Sauté Pan over medium heat for 2 minutes.
  3. Add half the oil and cook chicken and chorizo pieces in two batches. Set aside.
  4. Add remaining oil, onion, garlic and capsicum to pan and cook for 2-3 minutes on medium-low heat, until vegetables have softened.
  5. Add paprika, stir well and cook for 3 minutes.
  6. Add tomatoes and salt and cook for 5 minutes.
  7. Add rice and stir well to combine.
  8. Add half the stock and stir well.
  9. Cook over medium heat, without stirring, for 5-7 minutes.
  10. Add remaining stock. Do not stir from this point on.
  11. Return chicken and chorizo pieces to pan, pressing them down into the rice.
  12. Scatter peas over rice.
  13. Cook for a further 7-10 minutes or until rice is cooked and stock almost completely absorbed.
  14. Remove from heat, cover and stand for 5 minutes.

Try to find Spanish paprika to give an authentic smokey flavour. “Normal” paprika is sweet.


One Response to “Paella with Chorizo recipe”

  1. […] Paella with Chorizo – recipe here […]

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