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Spanish Chicken and Chorizo Paella Serves 4-6
900ml chicken stock
½ teaspoon saffron threads
2 tablespoons olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground paprika
1 teaspoon smoked paprika
300g (2 rice cups) medium grain rice, rinsed
* see page 8
450g chicken thigh fillets, roughly chopped
125g chorizo sausage, halved lengthways,
sliced
1 yellow capsicum, thinly sliced
¾ cup frozen peas, thawed
¼ cup chopped fresh flat-leaf parsley leaves
Salt and pepper, to taste
1. Place stock in a saucepan. Bring to the boil
over medium heat.
2. Place saffron threads in a small bowl. Pour
over 1 tablespoon boiling water. Leave to
stand for 5 minutes.
3. Heat 1 tablespoon of oil in a frypan over
medium heat. Add onion and garlic and cook
for 3 minutes or until soft. Add paprika,
smoked paprika and rice and stir to coat.
4. Transfer mixture to the cooking pan. Add
hot stock and stir to combine. Place lid on
cooking pan. Depress automatic control lever
to “COOK”.
5. Meanwhile heat remaining oil in a frypan over
medium to high heat. Add chicken and cook
for 4 minutes or until golden. Add sausage
and capsicum. Cook for a further 3 minutes.
6. When rice cooking is complete, the lever
will automatically switch to “KEEP WARM”
mode. Stir through chicken mixture, peas and
parsley. Season with salt and pepper. Leave
rice in the cooking pan with lid on for 10
minutes. Serve.
Recipes continued