This is not a traditional Paella but a quick & easy version.
Serves 6
EQUIPMENT
Paella pan or large deep frying pan, 2 Small bowls, Teaspoon, Wooden Spoon, Knife, Measuring jug, Serving bowls.
INGREDIENTS
2 teaspoon smoked paprika
2 teaspoons ground turmeric
6 chicken thighs on the bone with skin on
2 tablespoons olive oil
250g chorizo sausage
1 large brown onion
3 cloves garlic
4 cups chicken stock
2 cups arborio rice
400g can diced tomatoes
3/4 cup frozen peas
1 lemon
LET'S COOK
1. Combine paprika and 1 teaspoon of the turmeric in a bowl. Sprinkle mix over both sides of chicken and rub into the chicken.
2. Chop chorizo & onion. Heat 1 tablespoon oil in pan over a medium high heat. Add chorizo, onion & crushed garlic. Cook stirring occasionally for 4 minutes. Transfer to a bowl.
3. Add remiaing oil to pan. Cook chicken skin side down for 4 minutes, Turn over and cook for a further 3 minutes. Turn chicken skin side up.
4. Add 1 cup stock to pan. Reduce heat to medium. Cover and cook for 8 minutes. Remove the lid. Boil uncovered for 10 minutes or until almost all of the liquid has evaporated.
5. Combine 2 1/2 cups stock with remaining turmeric in jug. Add rice, tomatoes and stock mixture to pan. Stir to combine. Return to a simmer. cook uncovered for 15 minutes until almost all liquid is absorbed stirring occasionally.
6. Add peas, chorizo mixture and remaining 1/2 cup stock. Simmer for 5 minutes or until stock is absorbed.
7. Season with salt & pepper and add lemon wedges. Place pan in middle of the table and let everyone help themselves.
Yummy In My Tummy
Comments