Chicken/Seafood and Chorizo Paella

Carmen

This recipe is great with seafood however I have left it out since hubby doesn’t eat it

Ingredients 

200g chorizo
1 onion – chopped
1 carrot – chopped
2 chicken thighs – chopped OR 400g of seafood (prawns/muscles/calamari etc)
1 capsicum – chopped
3 cloves of garlic – chopped
3-4 parsley stalks
2 tablespoons tomato paste
3 cups chicken/fish stock (fish if you are using seafood)
2 cups paella/risotto rice
1 lemon – cut into wedges

Method:

  1. heat 1/4 cup of oil in a pan on MEDIUM heat and fry up garlic, onion, chorizo, chicken and carrot – cook until onion starts to go soft – about 5 minutes
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  2. In a separate pan, bring chicken/fish stock to a boil and reduce to a low simmer (just to keep it warm)
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  3. add in capsicum and cook for a further 3-5 minutes
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  4. Stir in tomato paste
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  5. Stir in rice and mix well – let it cook for a few minutes to soak up any sauce
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  6. pour in hot stock and mix well
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  7. Cover the pan and let it cook over medium heat
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  8. Cook for 15-20 minutes until the liquid is gone and the rice is cooked. Make sure you stir it every few minutes to stop it from sticking to the pan
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  9. Stir in parsley
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  10. Serve with lemon wedges
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