Chicken, Chorizo and Potato Paella
PREP TIME: 15 MINUTES
COOKING TIME: 45 MINUTES
SERVES: 4-6
INGREDIENTS
Pinch saffron threads
2 tablespoons olive oil
300g Spud Lite baby potatoes, quartered
1 brown onion, diced
2 cloves garlic,
½ teaspoon hot smoked paprika,
1 punnet cherry tomatoes,
1 small red capsicum, deseeded and diced
400g chicken thigh, diced
1 chorizo, diced
1 cup short grain rice or arborio rice
2 cups hot chicken stock
1 cup frozen peas, thawed
2 tablespoons parsley, roughly chopped
Salt flakes and freshly ground black pepper
1 lemon, cut into wedges
METHOD
1. Place saffron threads in small bowl covered with 2 tablespoons warm water. Leave to stand for 10 minutes.
2. Bring a small saucepan of water to the boil. Add potatoes and cook for 8 minutes or until just tender. Drain and pat dry with kitchen paper.
3. Heat olive oil in a saute pan over a medium high heat. Add cooked potatoes and saute for 5 minutes, turning regularly until golden. Remove from pan and set aside until required. Reduce heat to medium.
4. Add onion, garlic, paprika, tomatoes and red capsicum, stirring to combine. Cover and cook for 5 minutes or until tender. Add chicken and chorizo, stirring to combine and cook for a further 5 minutes. Add rice, stock and saffron mixture, stirring to combine. Cook for 15 minutes or until rice is tender.
5. Return potatoes to pan with peas. Cook for 5 minutes to heat through. Serve topped with parsley and lemon wedges.
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