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Chicken and chorizo paella

Recipe from: 2/1/2005 12:00:00 AM

Ingredients 13
Servings 4
Time 25 minutes


  • 20
    olive oil
  • 1
    medium onion, chopped
  • 3
    garlic cloves, crushed
  • 250
    chicken breast fillets, cut into strips
  • paprika to taste
  • 1
    chorizo sausage, sliced
  • 375
    chicken stock
  • 3
    medium bay leaves
  • 250
    rice, parboiled and drained
  • 1
    red pepper, seeded and diced
  • 125
    fresh or frozen peas
  • 2
    chilli paste (optional)
  • Parmesan cheese shavings


30 minutes
Heat the olive oil in a large frying pan.
Fry the onion and garlic over a medium heat until soft. Season to taste with salt.
Add the chicken strips and season with freshly ground black pepper and paprika.
Fry, stirring for two minutes, then add the chorizo sausage and cook for a further two minutes.
Add the chicken stock and stir well.
Add the bay leaves, rice, red pepper and simmer until the rice is cooked.
Add the peas and the chilli paste and simmer for a few more minutes.
Season to taste with salt.
Serve topped with the Parmesan shavings.

Read more on: poultry  |  sauté

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