Everyday recipes
Chorizo and chicken paella boxes
See more recipes in this week's Woman's Day.
INGREDIENTS
olive oil, ¼ cup
chicken breast, 300g, cubed
smoked chorizo sausage, 2, sliced
onion, 1, finely chopped
garlic, 2 cloves, crushed
medium-grain rice, 1½ cups
red capsicum, 1, seeded, sliced
saffron, 10 threads, soaked
(see tip, left)
chicken stock, 3 cups
frozen peas, 1 cup
chopped parsley, lemon wedges, to serve
METHOD
- Heat oil in a large, deep, heavy-based frying pan on high. Saute chicken and chorizo 3-4 minutes, until chicken is browned all over. Remove from pan and set aside. Reduce heat to medium. Saute onion and garlic in same pan
3-4 minutes, until onion is tender.
- Add rice, capsicum and saffron. Cook, stirring, 2-3 minutes, until rice grains are translucent.
- Return chicken and chorizo to pan with stock, and bring to boil. Reduce heat to low. Simmer, without stirring, 15-20 minutes, until liquid is almost absorbed and rice is tender. Add peas and cook, covered, a further 5 minutes.
- Serve paella in individual boxes or cups. Sprinkle with parsley and accompany with lemon wedges.
TOP TIP- Infuse saffron in 2 tablespoons of warm cooking stock or water for about 15 minutes. Add threads and liquid to dish.
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