Chicken & Chorizo Paella

Paella is associated with a wonderful Spanish heritage. There are many versions and variations to paella, including seafood versions. This version has chicken and chorizo as the main ingredients. The chicken and chorizo provide a perfect blend and base to the paella. The onion, capsicum and garlic that is mixed through add to the flavour. The saffron threads, pepper and smoked paprika provide a lovely subtle heat to the dish. Simmered in stock and tomatoes and finished with peas and parsley and you have a fantastic Spanish inspired meal.

Ingredients:
• 4 tbsp Olive Oil
• 3 Chicken Fillets breast fillets cut into bite size pieces
• 2 Chorizo Sausages
• 1 large Brown Onion
• 1 Red Capsicum diced
• 3 cloves Garlic crushed
• 2 1/2 cups Arborio Rice
• 4 cups Chicken Stock use stock cubes
• 1 tsp Pepper
• 1 tsp Smoked Paprika
• 1 pinch Saffron Threads
• 1 tsp Garlic Salt
• 400 g Diced Tomatoes 1 can of tomatoes
• 1 cup water
• 1 cup Peas I use frozen straight out of refrigerator
• 1/4 cup Fresh parsley finely diced - use continental / flat leaf parsley
• Salt to season
• Pepper to season

Instructions:
1. Heat 2 tbsp olive oil in a large frying pan over medium high heat.
2. Add onion and capsicum and cook until vegetables begin to soften and start to brown. About 5 minutes or so.
3. Add garlic and cook until fragrant. About 30 - 60 seconds depending on heat of your pan.
4. Remove all ingredients from the pan and set aside.
5. Add 2 tbsp olive oil to the pan and add chicken and chorizo and cook until about 50% or so done. Season with salt and pepper. Remove from pan and set aside.
6. Add rice to pan and cook to toast for about 3 minutes. Rice will start to lightly darken in colour. Stir regularly.
7. Add 1 tsp pepper, smoked paprika & saffron threads to chicken stock and stir to mix through.
8. Add chicken stock mixture to rice in pan and stir to mix through.
9. Add chicken, chorizo, onion & capsicum mixture back to pan and stir to mix through
10. Add diced tomatoes, 1 cup water to pan and stir to mix through.
11. Reduce heat and simmer, uncovered, for 20 - 25 minutes or until rice is tender and liquid is absorbed. Depending on the heat of your pan you may need to simmer a little longer for the liquid to fully absorb or you may need to add a little more water if it absorbs too quickly and the rice is not yet tender.
12. Add frozen peas and parsley and stir to mix through. Cook for a further 1- 2 minutes to heat the peas.
13. Taste and season with additional salt and pepper if required. I did not add any at this stage but add it to your preference.
14. Garnish with lemon wedges and serve.

For pictures & more follow the link below:
Chicken & Chorizo Paella

submitted by /u/icingonthesteak
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