Name: Chorizo Paella
Prep time: 15 min
Cook time: 35 min
Yield: 6 people
Ingredients: 4 cups Chicken style liquid stock; 1/2 teaspoon Saffron threads; 2 tablespoons Olive oil; 2 Chorizos (Thinly sliced); 1 Red capsicum (Deseeded, coarsely chopped); 1 Red onion (Finely chopped); 1 cup Frozen peas; 2 Garlic cloves (Crushed); 2 cups Arborio rice; 2 teaspoons Ground sweet paprika; 1 cup Punnet mini roman tomatoes (Halved); Fresh coriander springs ( To serve)

Chorizo Paella

Create an easy and delicious Paella.

Course

Main Dish

Cuisine

Spanish

Prep Time

15 minutes

Cook Time

35 minutes

Servings

people

Ingredients

4 cups Chicken style liquid stock
1/2 teaspoon Saffron threads
2 tablespoons olive oil
2 Chorizos Thinly sliced
1 Red capsicum Deseeded, coarsely chopped
1 Red onion Finely chopped
1 cup Frozen peas
2 Garlic cloves Crushed
2 cups Arborio rice
2 teaspoons Ground sweet paprika
1 cup Punnet mini roman tomatoes Halved
Fresh coriander springs To serve

Instructions

Heat paella pan over medium heat. Add olive oil, chorizo, garlic, onion, saffron and paprika, and fry for around 5 minutes, stirring regularly.
Add to the capsicum to pan and stir regularly for a further 5 minutes.
Stir through the punnet mini roman tomatoes and add salt and pepper to taste, then add the rice and stir for a couple of minutes so it starts to absorb that lovely flavour.
Pour in the 4 cups of chicken liquid stock gradually, waiting for the liquid to absorb before adding more. Keep stirring regularly from the outside in and from the inside out.
Stir in 1 cup of frozen peas and cook for a further 5 minutes, or until cooked through.
Season further if needed and then scatter fresh coriander sprigs over the paella.
Serve with wedges of fresh lemon.

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