Marinade: Mix all the marinade ingredients together and marinate the chicken for about ½ hour.
Fry the chicken with the chorizo on medium to high heat until nice and brown. Take out of the pan and add all the rest of the ingredients except the Nagmaalwyn, rice and stock. Fry for about 5 minutes and then add the Nagmaalwyn to deglaze the pan. Scrape all the fried pieces from the bottom of the pan.
Pack the pieces of chicken in the pan – so they are spread evenly and add the sliced chorizo.
Add ½ of the stock to the pan and then the rice. Make sure all the rice is submerged in the stock.
At this stage you don’t fiddle with the paella – don’t touch it with a spoon, ladle or anything. Cook over medium heat. When the paella looks dry, add the rest of the stock and cook until the rice has absorbed the liquid – about 40 minutes.
Reprinted with permission of Life is a Zoo Biscuit. To
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