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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
Servings: 8
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Saute capsicum, onion and garlic in olive oil over medium heat.
  2. In a separate frypan, brown chorizo. Once browned, drain onto paper towel.
  3. Add chicken to capsicum and brown for 1-2 minutes.
  4. Add arborio and stir to toast slightly.
  5. Add tomatoes and paella blend and stir to combine.
  6. Pour over half the hot stock. Stir through. Cover. No more stirring unless you want risotto. Cook over medium heat for 7 minutes.
  7. Add the remaining stock. Cook for a further 7 minutes.
  8. 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.