Wed, 22 June 2022
300g piece chorizo, diced4 skinless, boneless chicken thighs cut into chunks or chicken breast2 tbsp oil1 large onion, chopped3 garlic cloves, crushed1 tbsp smoked paprika
2tsp of harissa paste300g paella rice1 litre chicken stock, hot1 red pepper deseeded and diced.150g frozen peas3 large, ripe tomatoes, cut into chunky piecesHandful of fresh parsley Lemon or lime wedges, to serveHeat 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.