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Chicken and Chorizo Paella

Chicken and Chorizo Paella

Hola. The smokiness from the paprika and the chorizo makes this a huge family favourite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 8

Ingredients
  

  • 1 Red capsicum (diced)
  • 1 Onion (diced)
  • 1 clove Garlic (minced)
  • 2 Chorizo (diced)
  • 2 Chicken breasts (diced)
  • 2 cups Arborio rice
  • 400g can Tomatoes
  • 1 tbsp Meal Inspirations Paella blend
  • 1 litre Chicken stock (hot)
  • 1 cup Peas

Instructions
 

  • Saute capsicum, onion and garlic in olive oil over medium heat.
  • In a separate frypan, brown chorizo. Once browned, drain onto paper towel.
  • Add chicken to capsicum and brown for 1-2 minutes.
  • Add arborio and stir to toast slightly.
  • Add tomatoes and paella blend and stir to combine.
  • Pour over half the hot stock. Stir through. Cover. No more stirring unless you want risotto. Cook over medium heat for 7 minutes.
  • Add the remaining stock. Cook for a further 7 minutes.
  • Sprinkle with peas. Cover. Cook for a further 3 minutes or until stock almost completely absorbed.

Notes

Can also be cooked in a pressure cooker. Bring to pressure for 8 minutes.