All Recipes, Dinner, Lunch,

Chicken and chorizo paella

Ingredients

  • Low-calorie cooking spray
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 100g chorizo, roughly chopped
  • 3 celery stalks, finely chopped
  • 1 carrot, finely cubed
  • 2 large tomatoes, peeled, deseeded and roughly chopped
  • 300g dried paella rice
  • 4 skinless and boneless chicken breast fillets, cut into 2cm pieces
  • 4 tbsp tomato purée
  • 1 tbsp sweet smoked paprika
  • Large pinch of saffron threads
  • 200g roasted red peppers in brine from a jar, drained and roughly chopped
  • 200g frozen peas
  • Handful of fresh parsley, finely chopped, to serve
  • Lemon wedges, to serve

Method

  1. Spray a paella pan or large non-stick frying pan with low-calorie cooking spray and place over a medium-low heat. Add the onions, garlic, chorizo, celery and carrot and stir-fry for 6-8 minutes, or until softened.
  2. Add the tomatoes and cook for 2-3 minutes. Stir in the rice and cook for a further 2-3 minutes, then add the chicken, tomato purée, paprika and saffron. Pour in enough water to just cover the rice, and bring to the boil. Reduce the heat to medium-low, cover and simmer for 15-20 minutes, stirring occasionally.
  3. When there is only a little water left in the pan, stir in the peppers and peas. Continue to cook for 5-6 minutes, or until the rice is just tender and the chicken is cooked through. Add a little boiling water if it gets too dry.
  4. Season lightly and scatter over the parsley. Divide between 4 bowls and serve with lemon wedges for squeezing over.

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