Chicken, Chorizo and Seafood Paella

This is one of those dishes that is absolutely perfect for sunny days and lazy afternoons. If you are not a fan of seafood, then you can just leave it out and add some more chicken, but I love the addition of prawns and delicate squid, makes me feel like I’m sitting in a tapas bar in Spain… I wish! I know that this is not the most traditional version of the dish, but it’s the way my mum always taught me to make it. Make sure you serve this paella with plenty of fresh lemon wedges for squeezing over – it takes it to a whole new level!

Chicken, Chorizo and Seafood Paella

Ingredients (serves 4, generously)
125g chorizo, diced
250g chicken breast, cut into chunks
1 onion, finely diced
2 tsp paprika
1 tsp turmeric
Half a tsp chilli flakes
Pinch of saffron
Half a red pepper, diced
200g passata or chopped tomatoes
300g paella rice
1 litre chicken stock
100g frozen peas
150g raw, peeled prawns
150g squid rings
1 lemon
Fresh parsley
Salt and pepper

1. Place the largest non-stick pan you have over a medium heat. Once heated, add the diced chorizo and cook until crisp and releasing its oils. Remove the chorizo with a slotted spoon and set aside. Add the chicken breast to the pan, season with salt and pepper, and brown on all sides, then remove with a slotted spoon and set aside with the chorizo.
2. Add a little olive oil to the pan if it needs it, then add your finely diced onion, cook for about five minutes until soft, then add all the spices and cook for a few more minutes until fragrant. Add the passata or chopped tomatoes, diced red pepper and paella rice and stir until everything is mixed together.
3. Add the chicken breast back to the pan and pour in half of the chicken stock. Cook for 20 minutes at a gentle simmer, then add the remaining stock and cook for a further 15 minutes. Once the stock has been absorbed, add the peas, the cooked chorizo and the seafood, stir to combine and cook for 3-4 minutes until the prawns have turned pink. Remove from the heat, top with some fresh parsley and serve with lemon wedges.

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