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Written by A Chicken & Chorizo Paella Recipe by Curtis Stone.
Easy one pot cooking at it’s ultimate best has to be a paella and this recipe is no exception.
| Water | 4 | cups | |
| Saffron | 1 | pinch | |
| Olive Oil | 1 | tablespoon | |
| Chicken Drumsticks | 4 | ||
| Chicken Wings | 2 | ||
| Chorizo | 1/2 | ||
| Onion | 1 | ||
| Red Pepper | 1 | ||
| Garlic Cloves | 3 | ||
| Smoked Paprika | 1/2 | tablespoon | |
| Rice | 2 | cups | |
| Tomato | 1 | ||
| Spring Onion | 1 |
1 . Slice the Chorizo into thin strips
2 . Chop the onion
3 . Julienne the red pepper
4 . Chop the garlic
5 . Seed and dice the tomato
6 . Slice the spring onion
Cooking:
1 . Preheat the oven to 180C
2 . Heat up the water, then turn off the heat and add the saffron
3 . Heat up some oil in a large pan
4 . Brown the chicken pieces
5 . Remove the chicken and reduce heat to medium-high
6 . Add the chorizo and cook for 2 minutes
7 . Reduce the heat to medium and add the onion, peppers, garlic and smoked paprika
8 . Cook for 3 minutes
9 . Stir in the rice and cook for a couple of minutes until the pan is dry and the rice is coated with oil
10 . Pour in the saffron water and stir
11 . Add the chicken
12 . Bring to a simmer
13 . Remove from heat and sprinkle with the tomato
14 . Season with salt & pepper
15 . Bake in the oven for 30 minutes (or rice is tender and chicken cooked|)
16 . Rest before serving
17 . Garnish with spring onion
