Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Easy chicken and chorizo paella
An authentic-tasting chicken and chorizo paella recipe that conjures up memories of sunny days in Spain
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Ready in 35 minutes
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Cooking time 25 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- ½ tbsp olive oil
- 200g chopped onion
- 2 tsp chopped garlic
- 2 tsp paprika
- 250g Spanish paella rice
- ½ tsp saffron
- 800ml hot chicken stock, made with ½ chicken stock cube
- 300g garden peas
- 100g chorizo ring, roughly chopped
- 400g mini chicken fillets, cubed
- 1 tbsp chopped parsley
Method
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1
Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.
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2
Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.
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3
Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.
