Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, paella, chicken, chorizo & prawns. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chorizo and chicken Paella made in a cast iron skillet, bursting with flavor from fire roasted tomatoes, garlic, bell peppers, saffron, tumeric, and more! Swap traditional seafood paella for an easy chicken and chorizo version - a hearty family supper for four. Find more dinner inspiration at BBC Good Food.
Paella, chicken, chorizo & prawns is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Paella, chicken, chorizo & prawns is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook paella, chicken, chorizo & prawns using 16 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Paella, chicken, chorizo & prawns:
- Prepare 1 large onion diced
- Prepare 4 cloves garlic diced
- Make ready 3 large chicken breasts chopped into chunks
- Take 200 grams spicy chorizo
- Make ready 1 jar roasted red pepper sliced
- Prepare 2 large tomatoes chopped
- Prepare 1 mug full of frozen peas
- Prepare 250 grams raw deveined prawns
- Prepare 1200 ml chicken stock
- Make ready 200 ml white wine
- Make ready 1 pinch saffron
- Get 1 tsp sweet paprika
- Prepare 1 tsp turmeric
- Get 1 red chilli finely diced (optional)
- Get Handful parsley
- Make ready Salt and pepper
Paella is a dish that I love after having tried it in Spain during my graduation trip (how I wish I can go Place the chicken in the hot oil to brown the sides. Push the chicken aside and add in the chorizo. Stir the chicken and chorizo into the rice; season. Scatter with the peas; cook, without stirring, until the rice.
Instructions to make Paella, chicken, chorizo & prawns:
- Chop the onion and garlic, add olive oil to the frying pan or wok and gently fry them.
- Whilst the onion is softening prepare the chicken and chorizo.
- When the onion has softened add the chorizo stirring well for a few minutes. Then add the spices stir for a minute.
- Then add the chicken making sure it’s coated with the spice mixture.
- Add the white wine and simmer well for a few minutes until almost evaporated. Then add the rice stir for a few minutes ensuring the grains are all coated well. Pour in the stock. On a low heat let it gently simmer, regularly stirring.
- You can add almost all of the stock but keep some back for later on to help prevent it from sticking.
- Whilst simmering chop the tomatoes then add to the pan.
- Chop the peppers.
- Throw in the pan. Add salt and pepper
- Keep stirring and stirring to prevent it from sticking. Then add the diced chilli (optional)
- Stirring the pan regularly, in between chop the parsley, leave for later. You may need to add more stock, water to the pan, taste the rice. If it has hard grains inside and is nearly dry add more liquid.
- Once the rice is soft all the way through and there is no hard grains inside. Throw in the prawns and peas. Leave for 4 - 5 minutes so they cook through.
- The rice should be slightly sticky but not a runny liquid but now. Add chopped parsley and serve.
Easy chicken chorizo paella may not be the way a purist in Spain might do it, but this In any case, if you're not into all that scientific method malarky, this chicken chorizo paella is still more than easy. Seafood-and-Chicken Paella with Chorizo. © Cedric Angeles. Review Body: Recipe fixes needed to make this better: Use SPANISH chorizo, and slice, keeping them in rings instead of loosely crumbled. Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper Add the shrimp, lobster, clams, the reserved chicken, and the chorizo.
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