Recipe: Yummy Chicken and Chorizo Paella

Chicken and Chorizo Paella. This chicken and chorizo paella is a flavor party in a skillet. An easy paella recipe, made in a cast iron skillet to get that crispy rice on the bottom and filled with delicious vegetables. Is there anything better then going to a festival/party and they have someone with one of those GIANT paella pan's!?

Fry the chicken until the pieces are evenly browned. Season the chicken with salt and pepper. Stir the chicken and chorizo into the rice; season. You can have Chicken and Chorizo Paella using 18 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Chicken and Chorizo Paella

1. You need of garlic.
2. You need of onion.
3. Prepare of carrot.
4. You need of flat leaf parsley.
5. It's of chorizo.
6. You need of skinless, boneless chicken thighs.
7. It's of olive oil, extra virgin.
8. Prepare of paprika.
9. It's of threads of saffron.
10. You need of red capsicum.
11. It's of tomato paste.
12. Prepare of cube chicken stock.
13. It's of paella rice.
14. You need of frozen peas.
15. Prepare of peeled prawns.
16. Prepare of lemon.
17. You need of salt.
18. Prepare of ground black pepper.

Scatter with the peas; cook, without stirring, until the rice is al dente and forms a. Read the Paella with chicken and chorizo recipe. Instead of traditional seafood paella, try this simple One Pot Chicken & Chorizo Paella recipe. This hearty family dinner is a flavorful, one-pot meal Paella is one of my favorite things in the world, but I can't always get fresh seafood where I am, so I created this fish-free version that is packed with flavor.

Chicken and Chorizo Paella step by step

1. Peel and finely slice garlic.
2. Roughly chop onion and carrot.
3. Finely chop parsley.
4. Roughly chop chicken and chorizo.
5. Deseed and chop capsicum.
6. In an oven-safe pan on medium heat, fry garlic, onion, carrot, chorizo, chicken and paprika in olive oil..
7. Season with salt and pepper.
8. Add capsicum to pan for a short span.
9. Stir through tomato paste and stock cube. Stir through rice until it is coated with flavour.
10. Pour in 750ml of boiling water, and add saffron with a pinch of salt.
11. Cover and bring to the boil, then reduce to a simmer for 15mins, stirring regularly from the outside to center.
12. Stir through prawns and peas, cover, and cook until hot all the way through..
13. Add additional seasoning to taste, scatter parsley leaves and serve with lemon wedges..

This easy version of the traditional Spanish rice dish features both chicken and chorizo sausage mixed in with the rice, peas and tomato. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. The rice should be completely covered with liquid. When the liquid has all been absorbed, pour the peas over.