This chorizo and chicken paella is a delicious mix of chicken and spicy sausage, smoked paprika, saffron and turmeric that brighten and infuse the rice.
- Large pot
- 2 Tbsp olive oil
- 2 (1 lb) chicken breasts, cubed
- 1 large yellow onion, diced
- 1 cup cooked chorizo (or other spicy sausage), thinly sliced
- 2 cloves garlic, minced
- 2 tsp turmeric
- Pinch saffron
- 1 tsp smoked paprika
- 1 cup Little Potatoes, quartered
- 1 1/2 cups bomba rice
- 3 cups + 2 Tbsp chicken stock
- 1 cup frozen green peas
- 1 small red tomato, chopped
- (To garnish) fresh flat-leaf parsley, chopped finely
- (To serve) lemon wedges
In a large pot, heat the oil over medium heat. Add the chicken breast and cook until no longer pink, about 7 to 10 minutes. Remove from pot and set aside.
Add in the onions and cook until translucent, about 5 to 10 minutes. Tip in the chorizo, stirring constantly, until the oils begin to seep out of the sausage.
Add the garlic, turmeric, saffron and paprika. Then add the rice and potatoes, stirring to coat in the spices for about two minutes.
Add 3 cups of stock and cover, reducing the heat to medium-low. Allow to cook for about 15 minutes without stirring.
Add in the peas, tomato, and the cubed chicken, and season well with salt and pepper. Simmer for another 10 to 15 minutes or until the rice and potatoes are fully cooked. Stir in the last bit of stock, taste and adjust seasoning if necessary.
When ready to serve, garnish with lemon wedges and sprinkle with fresh parsley.