About 12 years ago I went to an amazing winery in Victoria called Brandy Creek Winery for their monthly "Paella Lunch". I was awestruck watching them cook on commercial size paella pans and thus began my love affair with the taste and texture that is unique to Paella.
It has been literally years since I have made a paella and recently we had a house full of people staying with us and I decided the easiest way to feed everyone was a one pan meal and paella instantly came to mind.
This chicken and chorizo paella is a quick and easy version of traditional paella and by the time the meal was over everyone had gone back for seconds (including the twins) and my hopes of a paella lunch the following day were gone!
Traditional paella is time consuming, particularly if you are using seafood. This recipe is an adaption of a traditional paella but I guarantee those eating it will not notice the difference at all.
As always our quick EDMK family meals are freezer friendly and perfect for the lunchbox hot or cold so make a double batch and have a meal ready in the freezer and a quick lunchbox which for most families is a double win!
Prep 10 min // Cook 40 min
500g chicken breast diced into pieces
1 Spanish chorizo casing removed and diced into pieces
1 onion diced
1 red capsicum diced
5 cloves garlic minced
2 cups short grain rice
4 cups liquid chicken stock
1/2 cup frozen peas
1/4 cup diced continental parsley
1 tin diced tomatoes
1 tbs paprika
2 tsp dried oregano
good pinch of saffron threads (or 2 tsp saffron powder)
1/4 tsp chilli flakes (more if you like spice)
1 lemon (zest and juice
Salt and pepper to taste
3 tbs olive oil
Add 1 tbs olive oil to large shallow pan and when hot add onion and capsicum and saute for 2 minutes.
Add garlic and saute for another minute and when fragrant remove the onion, capsicum and garlic from the pan and set aside.
Add remaining oil and add chicken and chorizo and season with salt and pepper. Cook for 3-4 minutes until 50% cooked through and then remove from the pan and set aside.
Add rice to the pan and roast for two minutes.
Add chicken stock, capsicum, onion, garlic, chicken and chorizo back to the pan and stir well.
Add in paprika, oregano, saffron and diced tomatoes to the pan and stir through.
Simmer for 20-25 min and check seasoning and spice. Add more saffron and salt and pepper if needed.
Add lemon zest and juice, peas and parsley to the pan and stir through.
When the liquid is absorbed and rice tender remove from heat and serve immediately.
*Note: If rice is not cooked and liquid has been absorbed add a little more liquid chicken stock to continue the cooking process.