Chicken and chorizo paella
serves
4
This is a much simpler paella recipe, making it a great midweek or entertaining dish in our land Down Under. This is an edited extract from Feast by Miguel Maestre (published by Pan Macmillan Australia, $39.99).
Ingredients (16)
- 250g skinless chicken thigh fillets, cut into 2.5cm cubes
- 2 cured chorizo sausages, finely sliced or chopped
- 800ml chicken stock
- 250g Calasparra rice
- 50g fresh or frozen peas (or snow peas or green beans)
- 1/2 bunch of chives, chopped
- 1 lemon, cut into wedges
- Aioli, to serve
Sofrito
- 4 oxheart or roma tomatoes, coarsely chopped
- 4 large jarred piquillo peppers
- 4 garlic cloves, peeled
- 1/2 bunch each of flat-leaf parsley & thyme leaves
- 1/2 bunch of chives, coarsely chopped
- 1 1/4 tbs extra-virgin olive oil
- 1 tsp saffron threads
- 1 1/2 tbs smoked paprika
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the sofrito, put all of the ingredients in a food processor and process until chunky. If you don’t have a food processor, coarsely grate the tomatoes, capsicums and garlic and coarsely chop the parsley, chives and thyme, then combine with the oil, saffron and paprika in a mixing bowl.
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2.Heat a 30cm frypan or paella pan over high heat, put in the chicken and chorizo, and cook for 5 minutes until golden brown. Add the sofrito and cook for 3-4 minutes until the tomato starts to break down and become juicy. Pour in stock and bring to the boil. Stir in the rice and bring to a gentle simmer, then continue to simmer for about 18 minutes.
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3.When rice is tender and most of the liquid has been absorbed (there should still be some liquid in the pan), add peas or beans and cook, without stirring, for another 2 minutes to form a nice ‘soccarrada’ or crust on the bottom.
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4.Season to taste with salt and sprinkle with chives. Squeeze lemon juice over, just before serving with aioli. Olé!
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