If you have never made paella, now’s your chance. This recipe uses free range skinless chicken thighs, smoky chorizo and seasonal veg to make a wonderful dish everyone will love.

30 Minutes. The perfect one pan dish for the Easter break.

Serves 2.

1 chorizo (100g)
300g free range skinless chicken thigh
1 clove of garlic
1 small brown onion
3/4 cup medium grain rice
1 can diced tomatoes (400g)
1 teaspoon sugar
1 teaspoon smoked paprika
1 small natural chicken stock cube
75g green beans
1 small red capsicum
3 sprigs of parsley
1 lemon

Prepare stock & vegetables
Fill kettle with water and bring to boil. Once boiled, dissolve stock cube provided in a jug of the boiled water (300ml full). Peel and finely dice onion. Finely chop garlic. Top and tail beans and slice into 1cm pieces. Deseed capsicum, quarter and cut into 0.5cm strips.

Prepare chicken & chorizo
Cut the chicken into bite sized pieces. Slice the chorizo into 0.5cm slices. Set aside until needed.

Cook paella
Heat a large sized non-stick pan on a medium heat and add enough oil to cover the base. Add onion, garlic and paprika stir and cook for 2 minutes. Add the chicken and chorizo and brown on all sides. Add rice, 1/2 a tin of the tinned tomatoes  (see below), capsicum, sugar and stock. Stir and season to taste. Bring to the boil and then reduce to a low heat, cover with a lid and cook for a further 15 minutes. Add the beans, but do not stir, turn up the heat and cook for another 5 - 8 minutes with the lid on until the beans are cooked and rice has absorbed all liquid.

To serve
Divide amongst plates and sprinkle with roughly chopped parsley and a squeeze of lemon.


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October 29, 2015 by Timothy Ryder
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