Chicken & Chorizo Paella
Easy
Chicken & Chorizo Paella – Gutsy Spanish flavours make midweek dining something special with this yummy rice dish
PREP IN
10 MIN
COOK IN
40 MIN
SERVE
4
Chicken & Chorizo Paella
Easy
PREP IN
10 MIN
COOK IN
40 MIN
SERVE
4
Introduction
Chicken & Chorizo Paella – Gutsy Spanish flavours make midweek dining something special with this yummy rice dish
Ingredients
- 500ml chicken stock
- 125ml white wine
- 1 chorizo sausage, sliced
- 2 chicken breasts, diced
- 1 red onion, finely chopped
- 1 red pepper, diced
- 2 tomatoes, chopped
- 2 tsp sweet, smoked paprika
- 220g Arborio rice
- 150g green beans, chopped
Method
- 1. Combine the chicken stock and white wine in a saucepan and bring to a simmer.
- 2. Fry the chorizo in a dry frying pan for 2 minutes, until it starts to release its fat and crisp up. Transfer to a plate. Cook half the chicken until brown and transfer to the plate. Do the same with the remaining chicken.
- 3. Add the onion and pepper and cook for 5 minutes, until softened. Add the tomatoes and paprika and stir through. Return the chicken and chorizo and stir. Sprinkle over the rice and stir though. Pour over the stock mixture and bring to the boil. Reduce to low and cook uncovered for 15 minutes until the rice is cooked and the liquid has almost evaporated.
- 4. Stir through the green beans and cook for a further 5 minutes before serving, family style, at the table.
