Chicken and chorizo paella

Recipe from: 23 April 2013
paella

Ingredients 19
Servings 4
Time 00:30

Ingredients

  • For the marinade:
  • 2
    garlic cloves – grated
  • 1
    tsp
    black pepper
  • 1
    tsp
    salt
  • 50
    ml
    olive oil
  • 50
    ml
    sherry
  • For the paella:
  • 800
    g
    chicken pieces
  • 250
    g
    chorizo sausages – sliced
  • 4
    Tbs
    olive oil
  • 3
    garlic cloves - thinky sliced
  • 1
    red pepper - diced
  • 1
    handful
    fresh origanum
  • 5
    sprigs of fresh thyme
  • 1
    tsp
    smoked paprika (or normal)
  • 1
    big pinch of saffron – soaked in a little bit of water
  • 50
    ml
    sherry
  • 500
    g
    rice
  • 1.75
    l
    chicken stock
 

Method

01:00
 
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 see more recipes, click here.


 

Read more on: spanish  |  traditional  |  recipe  |  chicken  |  sear  |  pork  |  slow-cook  |  grains
 

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