This is a simple version of a paella, which I originally cooked for an informal dinner party which included someone who didn’t like seafood. Some prawns and mussels can be added to give you a more authentic Spanish paella but this simple recipe is tasty as it is and it’s become a family favourite.
- 3 boneless chicken breasts
- 2 tbls Olive Oil
- 150g Chorizo, sliced
- 1 onion, sliced thinly
- 2 cloves Garlic crushed
- 1 yellow pepper (Bell Pepper, for our American readers) thinly sliced.
- 225g of Paella rice
- Pinch of Saffron strands, in a couple teaspoons of boiling water (this helps to release the flavour, allowing it to mix with the rice).
- 6 tbsp White Wine
- 150g frozen peas
- 600ml hot Chicken Stock
- Divide each breast into 4 pieces
- Heat oil in a large heavy based pan
- Quickly fry the Chorizo slices, this releases their deep paprika flavour into the oil, pop on a plate after a few seconds of sizzling.
- Brown the chicken breasts in the oil and lift with a slotted spoon and pop on the plate.
- Fry onion for 5 mins until translucent
- Add the garlic and rice and fry for 3 mins. Add the saffron and water and stir through.
- Add the wine to rice and stir until it’s absorbed.
- Put the chicken back into the pan with the rice and add the pepper slices.
- Season and add stock.
- Bring back to the boil and then reduce the heat and simmer for 10 minutes. Add more water if required.
- Add the peas and chorizo and cook for a further 5 minutes or until the rice is al dente.
Garnish with some lemon slices, serve and enjoy…….