Main

Chicken and chorizo paella (Spain)

Name: Chicken and chorizo paella (Spain)
Total time: 55 min
Yield: serves 4
Ingredients: 300 g Rice; 2 thighs Chicken; 150 g Chorizo; 200 g Shrimp; 1 Bell pepper; 750 ml Stock; 1 pinch Saffron; 1 Onion; 2 gousses Garlic; 2 Tomato

Preparation time: 55 min
Servings: serves 4

Ingredients

serves 4

Rice — to buy300 g
Chicken — to buy2 thighs
Chorizo — to buy150 g
Shrimp — to buy200 g
Bell pepper — to buy1
Stock — to buy750 ml
Saffron — to buy1 pinch
Onion — to buy1
Garlic — to buy2 gousses
Tomato — to buy2

Preparation

In a large paella pan (or a wide, shallow sauté pan), heat a drizzle of oil and brown the chicken and chorizo for 6-8 minutes over high heat, until well coloured. Set aside.
In the same pan, cook the sliced onion and garlic for 3-4 minutes over medium heat, then add the sliced pepper and cook for another 5 minutes, until softened.
Add the chopped tomato and simmer for 8-10 minutes, mashing with a fork, until you get a thick, concentrated sofrito: this base is what gives the paella all its flavour.
Return the chicken and chorizo to the pan, add the rice and stir for 1-2 minutes to coat it well in the sofrito.
Pour in the hot stock with the crumbled saffron, spread the ingredients evenly across the pan and stop stirring completely from now on: this is the secret to getting the famous socarrat, the caramelised rice crust at the bottom.
Cook over medium then low heat, uncovered, for 18-20 minutes, checking that the rice absorbs the stock well.
Add the shrimp 5 minutes before the end of cooking, pressing them lightly into the rice.
At the end of cooking, turn up the heat for 1 minute to properly caramelise the bottom (you should hear a light crackling), then remove from the heat, cover with a cloth and let rest for 5 minutes before serving.

Main

Chicken and chorizo paella (Spain)

Preparation time: 55 min
Servings: serves 4

Ingredients

serves 4

Rice — to buy300 g
Chicken — to buy2 thighs
Chorizo — to buy150 g
Shrimp — to buy200 g
Bell pepper — to buy1
Stock — to buy750 ml
Saffron — to buy1 pinch
Onion — to buy1
Garlic — to buy2 gousses
Tomato — to buy2

Preparation

In a large paella pan (or a wide, shallow sauté pan), heat a drizzle of oil and brown the chicken and chorizo for 6-8 minutes over high heat, until well coloured. Set aside.
In the same pan, cook the sliced onion and garlic for 3-4 minutes over medium heat, then add the sliced pepper and cook for another 5 minutes, until softened.
Add the chopped tomato and simmer for 8-10 minutes, mashing with a fork, until you get a thick, concentrated sofrito: this base is what gives the paella all its flavour.
Return the chicken and chorizo to the pan, add the rice and stir for 1-2 minutes to coat it well in the sofrito.
Pour in the hot stock with the crumbled saffron, spread the ingredients evenly across the pan and stop stirring completely from now on: this is the secret to getting the famous socarrat, the caramelised rice crust at the bottom.
Cook over medium then low heat, uncovered, for 18-20 minutes, checking that the rice absorbs the stock well.
Add the shrimp 5 minutes before the end of cooking, pressing them lightly into the rice.
At the end of cooking, turn up the heat for 1 minute to properly caramelise the bottom (you should hear a light crackling), then remove from the heat, cover with a cloth and let rest for 5 minutes before serving.