Ingredients
- 6 chicken tenderloins you can use other chicken if you prefer
- 125 g 4.4oz chorizo cut into pieces (get the best quality you can afford)
- 2 cups short-grained rice I used arborio
- 1 L chicken stock
- 1 ½ cups frozen peas
- 1 onion chopped
- 2 garlic cloves minced
- ½ a red and ½ a green capsicum pepper, diced
- 2 tomatoes diced
- spices - the mix I used contained tumeric Spanish paprika (use smoked preferably), garlic, fennel, lemon zest, saffron, regular paprika and cloves - the essential ingredients are saffron and paprika
- Olive oil
Instructions
- Make the sofrito by cooking the onion and garlic in a saucepan until they soften. Add the capsicum and tomato and cook the mixture until it has reduced significantly. Mine took about 20 minutes.
- Heat the oil in the paellera then cook the chicken and chorizo until the chicken is sealed on all sides. Remove the chicken and chorizo to a plate and keep it warm.
- Add a little more oil to the pan then tip in the sofrito and the spices and cook until you can smell the aroma of the spices.
- Add the rice and toss it until it is all golden and yellow then spread it into an even layer.
- Gently pour the stock over the rice.
- Arrange the chicken and chorizo in a pretty pattern on top.
- Leave the paella to cook for about 25 minutes. If you have a small stove, be sure to rotate the pan every once in a while to ensure it cooks evenly.
- Pour the frozen peas over the paella and leave it on the heat for another 5 minutes.
- Take the pan off the heat and cover it with a tea towel. Leave it to rest for 5 minutes.
- Serve the paella from the paellera with lime wedges.
Disclaimer: I'm sorry if I offended anyone who knows how to make a perfect paella but this is my interpretation of a paella and the method I made up to make it as easy as possible.
Notes
You can buy the paellera at any good kitchen shop or at a few places online. Mum recommends the speckled pans over the plain ones. I think they're a more authentic and better quality version.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
