Chicken and Chorizo Paella
This easy chicken and chorizo paella is bursting with Spanish inspired flavours. It takes 30 minutes to make and is a budget alternative to the classic.
Servings: 6
Calories: 546kcal
Cost: £1.36
Equipment
Ingredients
- 1 large onion, finely diced (£0.65/3)=(£0.22)
- 3 cloves garlic, minced (£0.69/3)=(£0.23)
- 110 g (½ pack) Spanish chorizo skinned and chopped into small cubes or half moons (£2.25/2)=(£1.13)
- 300 g short grain paella rice (£1.40)
- 400 g 1 tin chopped tomatoes (£0.28)
- 650 g boneless, skinless chicken thighs, sliced into chunks (£3.85)
- 300 g (½ bag) frozen mixed peppers (chopped), defrosted (£1.20/2)=(£0.60)
- 80 g 2 handfuls frozen peas, defrosted (£0.70/10)=(£0.07)
- 1 lemon, juiced + wedges to serve (£0.40)
CUPBOARD ESSENTIALS
- 1 tbsp olive oil
- 1½ tsp paprika
- 1 tsp turmeric
- 700 ml chicken stock
Instructions
- Add the diced onion and olive oil into a large/deep non-stick frying pan on a low/medium heat. Season with salt and saute for around 3 minutes, until softened.
- Next, add the chorizo into the pan and fry for a couple of minutes, adding the garlic in after the fat starts to render from the chorizo.
- Add the rice, paprika, turmeric, another pinch of salt and pepper and continue to gently fry for a couple of minutes. This will toast the rice slightly and bloom the spices.
- Next, pour the chopped tomatoes, chicken thighs and stock into the pan. Stir to incorporate everything and reduce the heat to a low simmer. Cover with a lid for 20 minutes.
- After this, stir the peppers and peas into the pan and pop the lid back on to cook for another 5 minutes.
- At this point, everything will be cooked! Finish by squeezing the juice of half a lemon (or a whole depending on preference) into the pan and seasoning with salt if necessary. Enjoy!
Notes
- Minimise stirring after adding stock to develop socarrat: Avoid excessive stirring of paella after adding the stock to enhance the formation of sticky rice at the bottom of the pan, known as socarrat. Only stir occasionally when adding peppers and peas to prevent burning.
- Remove visible fat from chicken thighs before cooking to improve texture and reduce unnecessary fat, especially when the meat is already juicy and tender.
- Ensure even heat distribution in the pan by adjusting the burner placement every five minutes on a smaller hob. Use a wide shallow pan and distribute heat evenly, resulting in the best socarrat for your chicken and chorizo paella.
Nutrition
Calories: 546kcal | Carbohydrates: 48g | Protein: 39g | Fat: 21g