Chorizo paella

Ingredients

• 2 tbsp olive oil
• 1 brown onion, diced
• 2 carrots, cut into half-moons
• 500 g chicken thigh fillets, medium dice
• 1 Spanish chorizo, cut into half-moons (See Note)
• 2 cups bomba paella rice
• 1 tbsp paella seasoning
• 1 litre chicken stock
• 250 g green beans, trimmed and halved
• 1 zucchini, cut into half-moons
• 1 jar marinated red capsicum, thinly sliced
• 8 green prawns (optional)
• 1 lemon, sliced

Resting time: 5 minutes

Instructions

1. In a medium-sized paella pan, or large frying pan, heat the olive oil over medium heat. Once hot, add the onions and cook, stirring occasionally, until softened. Add the sliced carrots and stir, until slightly softened.

2. Add the chicken thigh and chorizo and cook, stirring, until the chicken chunks turn opaque. Sprinkle over the bomba paella rice and paella seasoning and stir to combine. Pour in the chicken stick, stir gently and bring to a simmer. Cook until the liquid reduces significantly.

3. Stir through the green beans, zucchini, red capsicum strips (reserve some for garnish!) and prawns (if using). Simmer for a further 10-15 minutes, or until the vegetables are tender.

4. Stir the paella occasionally, to fold any grains of uncooked rice through, simmering for a further 5-10 minutes, until the rice is mostly cooked. Remove from the heat, cover with a tea towel and allow to rest for 5 minutes. To serve, sprinkle with reserved capsicum strips and garnish with lemon slices.

Note

Choose a high-quality chorizo to add the best flavour, this recipe used Rodriguez Bros chorizo.

Photography by Jiwon Kim.

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