Chicken and Chorizo Paella

Indulge in the vibrant flavours of Spain with this mouthwatering Chicken & Chorizo Paella recipe. Featuring tender chicken, smoky chorizo, and perfectly cooked rice infused with saffron and paprika.Garnished with fresh lemon wedges and parsley, it's an impressive meal that's perfect for sharing with friends and family.Follow our step-by-step guide to create this Spanish masterpiece in your own kitchen and transport your taste buds to the sun-soaked shores of the Mediterranean.

📝 Ingredients

• 2 tbsp Olive Oil
• 2 tsp Paprika (smoked, sweet or spicy (your choice))
• 6 Chicken Thighs (Boneless and skinless cut each into 4 pieces)
• Salt and Pepper
• 80 g Chorizo (chopped into slices)
• 2 cloves Garlic (sliced)
• 1 pinch Saffron
• 1 Red Pepper (sliced)
• 2 tbsp Tomato Puree
• 400 g Paella Rice
• 1400 ml Chicken Stock
• 1/2 cup Frozen Peas
• 1 tbsp Fresh Parsley (finely chopped)
• 1 lemon (cut into wedges)

👨‍🍳 Instructions

1. 1Chop 6 Chicken Thighs in half or into three depending on the thigh size. Place in a large bowl.
2. 2Add 1 tbsp olive oil with 1 tsp Paprika and Salt and Pepper. Stir to coat chicken. Leave to marinate whilst you prepare the remaining ingredients
3. 3Slice the 80 g Chorizo into slices.
4. 4Chop the 1 Red Pepper into long strips, cut 2 cloves Garlic into slices. Measure out the ½ cup Frozen Peas, 400 g Paella Rice and prepare 1400 ml Chicken Stock.
5. 5Heat 1 tbsp olive oil and cook the 6 Chicken Thighs on medium heat in the middle of the pan for approx 4 minutes each side.
6. 6Then push the chicken to the outside of the pan.
7. 7Now cook the sliced chorizo and red pepper in the centre of the pan for 2 minutes on each side.
8. 8Push to the outside of the pan with the chicken.
9. 9Turn the heat to low. Add 2 tbsp Tomato Puree, with 1 tsp Paprika and the sliced garlic. Stir in the centre of the pan for 2 minutes.
10. 10Now add the 400 g Paella Rice into the centre of the pan.
11. 11Stir the rice until fully coated with the puree.
12. 12Combine all the ingredients together and spread them out evenly. This is where they will stay for the cooking duration, as you will not stir it again.
13. 13Gently pour in the 1400 ml Chicken Stock. Turn on to high heat.
14. 14Whilst bringing to the boil, scatter the ½ cup Frozen Peas in.
15. 15Crumble 1 pinch Saffron in your hand, sprinkle all over the paella and season with Salt and Pepper.
16. 16Once at a full boil, time for 8 minutes on high heat. Do not stir or agitate the rice at any point.
17. 17After 8 minutes, lower heat to simmer. There will still be a lot of stock visible, which is normal at this stage of cooking.
18. 18Leave it to continue cooking on low for 10 minutes. Until most of the liquid has been soaked up by the rice.
19. 19Turn the heat off and rest uncovered for 10 minutes before serving for the remaining liquid to soak up. To create crispy rice at the bottom, known as socarrat return the rested paella to a high heat and cook until crispy underneath. This is optional, but adds extra flavour and texture to the paella.
20. 20Cut 1 lemon into wedges and place around the pan.
21. 21Chop 1 tbsp Fresh Parsley and scatter over the cooked paella.
22. 22Serve with a selection of Spanish tapas.