Dinner · Mediterranean
Chicken and chorizo paella
A weeknight Spanish paella of saffron rice, chicken thighs, chorizo, red pepper and peas.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 4 servings- 400 g chicken thighs, boneless skinless
- 100 g chorizo, sliced
- 2 tbsp olive oil
- 150 g onion, diced
- 150 g red bell pepper, sliced
- 3 garlic cloves, minced
- 150 g tomatoes, grated
- 1 tsp smoked paprika
- 1/4 tsp saffron
- 250 g short-grain white rice
- 900 ml chicken broth
- 120 g frozen peas
- 1 lemon, cut into wedges
Method
Cut the chicken into pieces. Heat the oil in a wide paella pan or large skillet and brown the chicken and chorizo for 6 minutes.
Add the onion, pepper and garlic and cook for 5 minutes, then the tomato and paprika for 2 minutes.
Crumble in the saffron, stir in the rice to coat, then pour in the hot broth. Spread the rice evenly and do not stir again.
Simmer for 18 minutes, scattering the peas over for the last 5, until the rice is tender and the liquid absorbed.
Rest for 5 minutes under a clean towel and serve with lemon wedges.