2 October, 2020
Chorizo Paella
Ingredients
- 2 small onions, sliced
- 1 large garlic clove, minced
- 500g chorizo sausage sliced
- 1 tsp turmeric
- 1 tsp paprika
- 300g arborio rice
- 850ml hot chicken or vegetable soup
- 100g red pepper
- 100g frozen peas
- 350g chicken cut into chunks, fish, or marinara mix
Method
Heat 1tsp oil in a pan on high heat. If using chicken, brown the chunks all over but don’t cook them through. Transfer the piece to a plate.
Reduce the heat to low, add the onions and cook slowly until soft (probably around 1o minutes or so0
Add the garlic and cook for a minute, stirring all the time, then add the chorizo. Fry the slices until they release their oils.
Stir in the turmeric and paprika, and then add the rice. Stir to coat the rice and continue cooking for two minutes.
Add the stock and bring back to the boil.
Add the part-cooked chicken, or the fish or marinara mix plus the red pepper. Simmer for 20 minutes.
Add the peas and simmer for another five minutes.
Serve, garnished with parsley.
Serves four.