Paella Chicken and Chorizo

Serves : 4

Time needed : 45m

Difficulty : easy

One of Miguel Maestre's signature dishes, this Chicken and Chorizo Paella is inspired by the culinary traditions of Spain and combines tender chicken and spicy chorizo with the rich, aromatic flavours of Saffron and smoked parika. Perfect for a family dinner or a festive gathering, this paella is sure to impress with its beautiful presentation and delicious taste.

Ingredients

Method

Ingredients

400ml chicken stock

200g Bomba rice

250g Chicken, diced

2 chorizo sausage, thinly sliced

50g fresh/frozen peas

1 lemon, cut into wedges, to serve

For the sofrito...

2 large ripe oxheart tomatoes, roughly chopped

2 large roasted red capiscums from jar (piquillo)

4 cloves garlic, peeled

½ bunch parsley

½ bunch chives

25ml Extra Virgin olive oil

1 teaspoon saffron threads

1 tablespoon smoked paprika

Ingredients

Method

Step 1

To make the sofrito, place all ingredients in a food processor and process until chunky. If you don’t have a food processor then simply roughly chop the tomatoes and capsicums and finely chop the garlic and parsley and combine with other sofrito ingredients.

Step 2

Heat a 30cm fry-pan or paella pan on high heat, add chicken and chorizo and cook until golden brown. Add sofrito and cook until tomatoes start to become juicy, 3-4 minutes. Add chicken stock and bring to the boil. Stir in rice and bring to a simmer. Continue simmering for about 10 minutes.

Step 3

When rice is tender and liquid has almost fully reduced (there should still be some liquid in the fry-pan), add peas and cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).

Step 4

Season to taste with salt and garnish with chives. Squeeze over lemon juice just before serving.

Chicken Chorizo Paella a la Maestre

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Paella Chicken and Chorizo by Miguel Maestre