Paella for under €10

Wed, 22 June 2022

Ingredients 

300g piece chorizo, diced
4 skinless, boneless chicken thighs cut into chunks or chicken breast
2 tbsp oil
1 large onion, chopped
3 garlic cloves, crushed
1 tbsp smoked paprika

2tsp of harissa paste
300g paella rice
1 litre chicken stock, hot
1 red pepper deseeded and diced.
150g frozen peas
3 large, ripe tomatoes, cut into chunky pieces
Handful of fresh parsley 
Lemon or lime wedges, to serve

Heat a large, deep frying pan over a medium heat. When hot, cook the chicken for 3-4 minutes, stirring, until golden. Remove and set aside. 

 

Add the chorizo to the pan, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.

Add some oil to the pan, then the onions. Cook, stirring occasionally, for 6-8 minutes, until softened. Add the garlic and paprika and cook for 1 minute.

Add the rice, stir to coat in the oil. Add 1 litre hot stock to the pan. Simmer for 10 minutes, stirring occasionally.

Return the chicken to the pan and add the peppers, peas and tomatoes. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary. Season and stir the chorizo in. 

Continue to cook the paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon or lime wedges to squeeze over.