Chicken and Chorizo Paella

Chicken and Chorizo Paella

Anybody got a holiday to Spain booked this year?  Because if you do then you may get a chance to try this little number.

The traditional Paella comes in a lot of varieties, Meat and Chicken, Seafood or even a vegetarian version.  The one we are doing today is the Chicken and Choritzo Paella.

You will need a large Paella pan (or failing that a large frying pan and a baking tin).

And the following:

Four Chicken thighs.

One Chorizo sausage cut into semi circle pieces, not too thinly, you want to taste it.

One medium punnet of mushrooms.

One red and one green pepper.

One small tin of peas.

Half a pint of chicken stock.

125ml of white wine.

Two cups of rissotto rice.

Two lemons.

One splash of olive oil.

Help yourself to a glass of white wine while you are cooking.  If it works for Keith Floyd..


Dice the chicken thighs.

Using a seperate knife and chopping board dice the mushrooms and peppers.

Drain the tin of peas.

Juice one lemon and cut the other lemon into six peices.

Fry the chicken thighs until they are no longer pink.

Add the peppers and mushrooms and fry till soft.

Add the choritzo and stir.

Next add the juice of one lemon.  Once that has soaked in add the white wine.  One that has soaked in add the chicken stock.

The trick is to let the flavours soak in one at a time.

Set your oven at 180 degrees and take the paella dish off the stove.  Cover the dish in tin foil and place in the oven.  Allow the paella to cook for fifteen or twenty minutes.

Garnish with the wedges of lemon and serve.


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One Response to Chicken and Chorizo Paella

  1. Ebony says:

    rURotu I’m not easily impressed. . . but that’s impressing me! 🙂

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