I can’t claim this dish is authentic and if you are Spanish I sincerely apologise, but it is very quick, easy, and tasty. Summery and light without having to totally give up stodge- hurrah!
Ingredients to generously serve 4:
- Chicken thighs (or breast but the meat can get drier)
- Chorizo (150g)
- Paella rice (350g)
- Chicken stock (as much as will absorb)
- A pinch of saffron strands
- A juicy garlic clove (crushed)
- White onion or onion granules
- A tablespoon of smoked paprika
- Frozen peas (200g) *Peppers also work well*
- A lemon
- A handful of fresh parsley and a teeny bit of completely inauthentic thyme
- Heat the oil in a heavy-based pan over a high heat. I used a casserole dish so I could save on washing up and make it a one-pot recipe. Add the chicken and brown all over – do not cook completely. Once browned, remove. Reduce the heat, add the onions and cook slowly until translucent and softened. If using onion granules, add these later as they would burn now.
- Add in the garlic, stir for about a minute then put in the chorizo and fry until it releases its oils. Stir in the spices and the tiny bit of inauthentic thyme and then tip in the rice. Stir to coat the rice in the oils and spices for about two minutes and then pour in the hot stock. Bring the whole dish to the boil and return the chicken to the pan before turning the head down to a simmer for about 15 to 20 minutes. Stir occasionally, but be aware that the rice can catch and stick at the bottom rather easily.
- Add the peas ( and/or peppers) into the dish and simmer until the rice and chicken are cooked. The rice should be soft.
- Serve with a fresh parsley garnish and a lemon wedge.