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Chicken & Chorizo Paella

  • Chicken
Time45 Minutes Serves4 CuisineEuropean
Chicken & Chorizo Paella

A pan of paella is always a celebration, but this one is scaled up to new flavour heights with not 1, not 2, but 3 lip-tingling A&O seasonings. We cook everything in stages in the same pan - building the flavour gradually, before letting everything simmer together before diving in. A final flourish of Chicken Salt makes everything sing. 

ingredients

  • 200g chorizo, cut into 1/4-inch-thick slices
  • 1 tsp Pigasus
  • 500g boneless chicken thighs, cut into chunky pieces
  • 1 tbsp Winner Winner
  • 1 onion, diced
  • 1 red pepper, finely sliced
  • 2 cups uncooked paella rice
  • 1 can diced tomatoes 
  • 750ml chicken broth
  • 1/2 cup frozen peas
  • 1 tsp Chicken Salt
  • Chopped parsley & lemon wedges for garnish

Buy the items

Winner Winner Chicken Dinner
Winner Winner Chicken Dinner
220g £8.99
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Australian chicken salt seasoning
Australian Chicken Salt - Cluckin' Good
250g £8.99
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Pigasus Rub
Pigasus Rub
220g £8.99
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Directions

  1. Heat some oil in a pan over a medium heat. Add the chorizo, sprinkle over the pigasus and cook for a couple of minutes until lightly browned. Transfer the chorizo to a plate, reserving the oil in the pan.
  2. Add the chicken to the pan and cook for 5-7 minutes in the chorizo fat, until nicely browned. Sprinkle over the Winner Winner seasoning towards the end of cooking, then move the chicken onto the plate with the chorizo, reserving the oil once more. 
  3. Add the onion and pepper to the pan and cook for a few minutes to soften. Then  stir in the rice and tomatoes, stirring constantly for 2 minutes, until the rice has absorbed most of the liquid. Tip in the stock.
  4. Add the chicken and chorizo back to the pan and let everything simmer away on a low heat for 15-20 minutes. Around 5 minutes before the end of cooking, tip in the peas and use the spoon to submerge them slightly. Season with the Chicken Salt.
  5. The paella is ready when the rice is soft (but still with a bite) and the liquid is absorbed. It should be thick and glossy with a beautiful colour. 
  6. Squeeze over a dash of lemon, an extra sprinkle of chicken salt if you like, and scatter over the chopped parsley. Serve with crusty bread and fresh lemon wedges.

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