Chicken and Chorizo Rice (Paella style)
Chicken and chorizo rice (paella style) - a great twist to the classic paella, really flavorful and makes a great dish for lunch or dinner.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 2-3 servings
9 0z (250g) boneless, skinless chicken thighs
3.5 oz (100g) chorizo sausage, thinly sliced
2 cups (500ml) chicken stock
1/4 cup (50ml) white wine
1 pinch saffron threads
1 small yellow onion, diced
1 clove garlic
1/2 tomato, diced
1/4 red bell pepper
1/2 tsp (1g) smoked paprika
7 0z (200g) paella rice or arborio rice
1/2 cup (60g) frozen peas
olive oil
salt and pepper to taste
Lemon slices (optional)
1. Cut the chorizo in thin slices and cut the chicken into 1 inch (3cm) pieces.
2. In a small saucepan add the chicken stock, wine and saffron and bring to a boil over medium heat. Remove from heat and set aside.
3. Heat a 9 inch (23cm) paella pan over medium-high heat. Add the chorizo and cook for about 2 minutes until it releases its oils. Transfer to a plate. Add the chicken pieces to the pan, season with salt and pepper and cook for 2-3 minutes until slightly golden. Transfer to a plate.
4. Add the onion and garlic to the pan and cook for 5 minutes or until onion softens. Add the tomato, red pepper and paprika and cook for 2 -3 minutes more, until the water from the tomato has evaporated.
5. Return the chorizo and chicken to the pan and stir to combine.
6. Sprinkle the rice, stir and pour the chicken stock mixture. From this moment stir no more. Bring to a boil.
7. Reduce heat to low and cook, uncovered, for 15-20 minutes or until rice is tender and liquid is almost absorbed. If necessary add more stock.
8. Add the peas, cover, and cook for 5 minutes more.
9. Remove from heat and let paella covered to rest for 5 more minutes before serving.
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Easy Paella Recipe – Chefs Secrets
A quick and easy fish recipe. This classic Paella recipe is a Spanish prawn recipe with chorizo, peas and tasty rice.
Get this fish recipe & shop ingredients online:
Combine sofrito ingredients in food processor and pulse until finely chopped. Place stock in a large saucepan and bring to the boil. Meanwhile, heat oil in a 24cm large wide-based paella pan over high heat. Spoon in sofrito and chorizo. Cook, stirring for about 10-12 minutes. Stir in rice and hot stock and simmer for 18-20 minutes. Add prawns and peas press into rice. Cook for a further for 2-3 minutes. Season. Scatter with extra chopped parsley and lemon wedges.
Prep mins: 15
Cook mins: 30
Servings: 4
Ingredients
1 litre Woolworths Select chicken stock
1 tablespoon Woolworths Select Spanish Classic olive oil
1 chorizo sausage, sliced
1¼ cups Woolworths Select Arborio rice
500g green prawn cutlets, from the seafood counter
½ cup Woolworths Select frozen baby peas
Lemon wedges, to serve
Sofrito
¼ cup Woolworths Select Spanish classic olive oil
½ small red onion, quartered
2 ripe roma tomatoes, quartered
3 garlic cloves, peeled
1 roasted red capsicum, from the deli counter, about 70g
½ cup coarsely chopped fresh continental parsley leaves and stems, plus extra to garnish
Pinch of saffron threads
1 teaspoon Woolworths Select smoked paprika
2 teaspoons Woolworths Select red wine vinegar
Directions:
1. Combine sofrito ingredients in a food processor and pulse until finely chopped.
2. Place stock in a large saucepan and bring to the boil.
3. Meanwhile, heat oil in a 24cm large wide-based paella or sauté pan over high heat on the largest element or gas jet. Spoon in sofrito and chorizo. Cook, stirring for about 10-12 minutes or until the liquid evaporates. Stir in rice and hot stock and simmer for 18-20 minutes. Add prawns and peas press into rice with the back of a spoon. Cook for a further for 2-3 minutes or until prawns change colour. Season.
4. Scatter with extra chopped parsley and lemon wedges. Serve immediately.
Tip1: If you don’t have a paella pan, use a large wide-based pan so the liquid can evaporate quickly.
Tip2: It is important to stir in the stock, but then not stir the rice again, so that a crust forms on the base of the pan. If paella is cooking faster on one side, just rotate the pan, shaking slightly to even the moisture content.
Tip3: To test if the rice is cooked, taste from the outer edge, if this rice is not yet tender, pour 1/4 cup of water around outside edge of pan and shake pan slightly.
Tools you may need:
• 24cm large wide-based paella or sauté pan
Remember to subscribe to the Woolworths YouTube channel for more delicious recipe ideas each week:
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Shop all the ingredients from this recipe and more on Woolworths' website :
Pro Recipe Developer Tries to Make Easy Oven Paella for Dinner | Sheet Pan Paella Recipe
Traditional paella is known for its time-consuming process. It’s perfect for a lazy weekend day, but not so much when time is of the essence. Nicole is challenged with creating a shortcut sheet pan version of paella that can be cooked in the oven. This won’t be authentic seafood paella, folks, but it sure will taste great.
Get the Recipe:
Ever wonder where recipes come from? Welcome to Behind the Recipe, a show that showcases our recipe developer Nicole as she takes creative and challenging food concepts and turns them into real recipes. Follow along as she gives you a behind the scenes look at the whole creative process from start to finish.
Ingredients
2 tablespoons olive oil, divided 6 ounces dried chorizo, diced 1 pound boneless, skinless chicken thighs, cut in 1 1/2-in. pieces 1 cup diced yellow onion (from 1 onion) 1 cup diced red bell pepper (from 1 bell pepper) 3 garlic cloves, minced 1/2 teaspoon paprika 1 1/2 teaspoons kosher salt, divided 3/4 teaspoon black pepper, divided 2 cups uncooked medium or short-grain rice 2 1/4 cups chicken stock 1 1/2 cups seafood stock 1 teaspoon saffron threads 1 cup crushed tomatoes 1/2 cup white wine 1/4 cup water 1 cup frozen green peas 1 pound large peeled, deveined raw shrimp 1 pound mussels, scrubbed and debearded 2 lemons 2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Step 1
Preheat oven to 375°F. Evenly coat a rimmed baking sheet with 1 tablespoon of the olive oil. While oven preheats, place chorizo and chicken in a single layer on baking sheet, and cook 10 minutes or until oven is preheated.
Step 2
Add onion, bell pepper, garlic, paprika, and half of the salt and pepper to chicken mixture; toss to coat. Return to oven, and bake 10 minutes, stirring halfway through.
Step 3
Add rice to baking sheet, and toss to coat. Spread mixture in an even layer, and cook 10 minutes. While rice cooks, Stir together chicken stock, seafood stock, and saffron in a large measuring cup; microwave 2 minutes.
Step 4
Gently stir stock mixture, tomatoes, and wine into rice mixture until well combined; carefully return to oven, and bake 20 minutes.
Step 5
Increase oven temperature to 425°F. Remove baking sheet from oven, and drizzle up to 1/4 cup water over rice if all liquid is absorbed. Sprinkle peas over the top; slightly nestle shrimp into rice mixture. Spread mussels evenly over top. Drizzle paella with remaining olive oil, and sprinkle with remaining with salt and pepper. Bake at 425°F until mussels have opened, 6 to 8 minutes.
Step 6
Cut 1 lemon in half, and squeeze juice over paella. Cut remaining lemon in 8 wedges. Sprinkle with parsley; serve with lemon wedges.
#paella #sheetpanpaella #recipedeveloper
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Pro Recipe Developer Tries to Make Easy Oven Paella for Dinner | Sheet Pan Paella Recipe
How To Make Spanish Paella | Omar Allibhoy
Ok before you shout at us, recipes for paella differ from region to region, and this seafood-free version is Omar's take on the classic Paella Valenciana. Traditionally made with chicken and rabbit, Omar caramelises the meat and vegetables before adding the rice and must have ingredient – saffron. Garlic, smoked paprika and rosemary all add to the incredible flavours of this dish designed to bring everyone to the table. Serve with a wedge of lemon and enjoy.
For this and loads more delicious Spanish recipes check out Omar’s book Tapas Revolution:
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Spanish Stew |
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Celebrity Chef John Torode's quick Seafood Paella Recipe
Celebrity Chef John Torode's quick Seafood Paella Recipe
Watch our video to find out how to make quick and tasty Paella
TV Chef John Torode has partnered with Neil McGuigan to launch their new recipe collection.
This dish captures the fresh and crisp Mediterranean flavour's of Paella. John recommends having a crisp Pinot Grigio or a Chardonnay to bring out the tones and compliment this scrumptious seafood dish.
The new recipe collection is a mixture of a personalised and revolutionary food & wine matching service available at
Paella with Prawns & Squid
Ingredients
For the rice
- 2 tbsp olive oil
- 1 onion, finely sliced
- 2 garlic cloves, finely sliced
- ½ tsp cayenne pepper or chilli powder
- 2 large tomatoes, skinned and chopped
- 110g can butter beans, or fresh broad beans
- 200g flat green beans or runner beans, cut into 5cm pieces
- a large pinch of saffron strands, crushed in a mortar, or ½ tsp ground turmeric
- 700ml hot fish stock
- 450g Spanish paella or Italian risotto rice
For the seafood
- 2 tbsp olive oil
- 1 onion, finely sliced
- 3 cloves garlic, finely sliced
- 450g cod fillet, cut into cubes about 3 cm square
- 3 large tomatoes, skinned and chopped
- ½ tsp cayenne pepper or chilli powder
- a large pinch of saffron strands, crushed in a mortar
- 420ml (2 cups) hot fish stock or water
- 225g mussels, cleaned
- 225g squid clean and sliced into rings
- 450g uncooked king prawns/jumbo shrimps with or without heads cleaned but not shelled
- sea salt and freshly ground black pepper
Method
Start with the rice. Heat the oil in the paella pan or casserole and fry the onion and garlic, stirring all the time, for 2-3 minutes. Add the remaining ingredients, except the rice itself. Stir, bring to the boil and simmer for 2 minutes, then bring the liquid full to a boil and add the rice. Stir everything well together, lower the heat, partially cover the pan, and continue to simmer for 10-15 minutes.
While the rice is cooking, cook the seafood. Heat the oil in a large casserole or frying pan and fry the onion and garlic for 1 minute. Add the cod cubes and fry them for 2 minutes. Then add the tomatoes and spices, with the salt and pepper and the stock or hot water. Bring the whole thing to a boil and add the mussels. Let them cook for 2 minutes, and then add the rest of the seafood to cook for 3 minutes only.
Uncover the rice and check that it's cooked. Cover and continue to cook for a further 5 minutes if not. Adjust the seasoning of the seafood, and arrange it all on top of the cooked rice in the paella pan or casserole. Serve immediately.
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