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Swap traditional seafood paella for an easy chicken and chorizo version - a hearty family supper for four. Making this Chicken and Chorizo Paella at home is easy and really fun. It is made with chicken thighs and traditional Spanish chorizo, along with a sofrito I have tried so many types of paellas in my life, and chicken and chorizo paella is one of my favorites.
Chicken and Chorizo Paella cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be shown at several recognized activities also. I am certain you will see lots of people who just like the Chicken and Chorizo Paella dishes which you make.
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Composition for Chicken and Chorizo Paella:
- Provide 2 clove - garlic
- Give 1 large onion
- Provide 1 large - carrot
- Take 15 grams of flat leaf parsley
- Make ready 70 grams - chorizo
- You need 2 - skinless, boneless chicken thighs
- You need 1 of olive oil, extra virgin
- Prepare 1 tbsp - paprika
- Give 1 dozen - threads of saffron
- You need 1 for red capsicum
- Give 1 tbsp - tomato paste
- Need 1 cube chicken stock
- Make ready 300 grams of paella rice
- Take 100 grams of frozen peas
- Provide 200 grams for peeled prawns
- Give 1 - lemon
- Need of salt
- Take ground black pepper
If you're looking for a flavour-bomb of a Spanish dish, then you must try my easy chicken and chorizo paella recipe. It's made with saffron and other. This easy version of the traditional Spanish rice dish features both chicken and chorizo sausage mixed in with the rice, peas and tomato. This great seafood and chicken paella recipe can stand on its own, or you can serve it alongside some steamed clams.
Chicken and Chorizo Paella making:
- Peel and finely slice garlic
- Roughly chop onion and carrot
- Finely chop parsley
- Roughly chop chicken and chorizo
- Deseed and chop capsicum
- In an oven-safe pan on medium heat, fry garlic, onion, carrot, chorizo, chicken and paprika in olive oil.
- Season with salt and pepper
- Add capsicum to pan for a short span
- Stir through tomato paste and stock cube. Stir through rice until it is coated with flavour
- Pour in 750ml of boiling water, and add saffron with a pinch of salt
- Cover and bring to the boil, then reduce to a simmer for 15mins, stirring regularly from the outside to center
- Stir through prawns and peas, cover, and cook until hot all the way through.
- Add additional seasoning to taste, scatter parsley leaves and serve with lemon wedges.
Heat oil in a large paella pan over medium heat. Move cooked chorizo to the outside of the pan. Read the Paella with chicken and chorizo recipe. While paella is often associated with seafood, it is made throughout all parts of Spain - not just coastal regions - and got its start as a farm worker's. Paella is a dish that I love after having tried it in Spain during my graduation trip (how I wish I can go back there!) But I have not tried making it because saffron is so expensive here!
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