Paella - Rice with chicken and chorizo
Ingredients
Serves 6
1 large onion - peeled and chopped
1 red pepper- chopped
3 cloves of garlic
4 cups of Calasparra rice
Olive oil
1kg of chicken pieces
Spanish chorizo – 100g cut into cubes
Sea salt and black pepper
1 teaspoon of sweet paprika
a pinch of saffron
1 tablespoon of tomato frito
50g peas
Boiling water 8 to 9 cups
Lemon wedges to serve
Firstly, peel chop and prepare the vegetables. Leave to one side and heat the olive oil and brown the chicken pieces in the pan. Remove the chicken and add the onion, pepper and chorizo. Cook until brown.
Add garlic and paprika and cook for a further minute. Return the chicken to the cooking pan and add tomatoes, rice, peas and seasonings.
Add the saffron to the boiling water then add this to the pan and mix all the ingredients together.
Simmer slowly uncovered for 15 minutes. Shake the pan to avoid sticking but try not to stir. Turn the heat down as the liquid vanishes and add more water if required.
Taste the rice Serve immediately with lemon wedges in the pan at the table.
This can be made over a wood burning barbeque for added flavour!