# Chicken and Chorizo Paella

> A vibrant and flavorful Spanish classic combining tender chicken, smoky chorizo, and saffron-infused rice.

- HTML version: https://robbiepalmer.me/recipes/chicken-and-chorizo-paella
- Servings: 4
- Prep time: 15 min
- Cook time: 40 min
- Total time: 55 min
- Cuisine: Spanish

## Ingredients

- 1 tbsp olive oil
- 2 piece chicken breast, cut into chunks
- 2 piece onion, cut into chunks (small)
- 1 clove garlic (crushed)
- 140 g chorizo (sliced)
- 1 tsp turmeric
- 1 pinch saffron
- 1 tsp paprika
- 300 g paella rice
- 850 ml chicken stock
- 100 g frozen peas
- fresh parsley (to serve (optional))

## Cookware

- frying pan
- plate

## Instructions

1. Heat the 1 tbsp of olive oil in a deep frying pan over a high heat.
2. Add the 2 chicken pieces and brown them all over without cooking completely, then transfer them to a plate.
3. Reduce the heat to low, add the 2 onions, and cook them slowly for 10 minutes.
4. Add the 1 clove of garlic and cook it for 1 minute.
5. Add the 140g of chorizo and cook it until it releases its oils.
6. Stir in 1 tsp of turmeric, 1 pinch of saffron, and 1 tsp of paprika.
7. Add the 300g of paella rice, stirring to coat it in the oil and spices for 2 minutes.
8. Pour in 850ml of chicken stock and bring to a boil.
9. Return the chicken to the pan and simmer for 20 minutes.
10. Add the 100g of frozen peas and cook them for a further 5 minutes.
11. Season well and sprinkle with fresh parsley if using.

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