Spanish Chicken Paella with Chorizo, Bell Pepper & Lemon
- Preparation time
- 60 min
- Number of people
- 6 people
- Meal type
- main course
This colourful paella with chicken, chorizo, and lots of vegetables brings the flavours of Spain to your dinner table. Delicious to enjoy together and just a little different from what you're used to.
Ingredients
- 500 gchicken thigh fillet
- 150 gchorizo
- 400 gpaella rice
- 1bell pepper — red
- 1bell pepper — yellow
- 150 ggreen beans
- 150 gfrozen peas
- 1onion — large
- 3 clovesgarlic
- 400 gchopped tomatoes — canned
- 1.2 litrechicken stock
- saffron threads — generous pinch
- 1½ tspsmoked paprika
- ½ tspdried rosemary
- 2 tbspolive oil
- 1lemon
- 15 gflat-leaf parsley — fresh
- black pepper — to taste
- salt — to taste
Method
- 1
Put the saffron threads into approximately 100 ml warm chicken stock and let steep for 10 minutes.
- 2
Cut the chicken thighs into coarse pieces and the chorizo into half slices. Cut both bell peppers into strips, finely chop the onion, and halve the green beans. Finely chop the garlic.
- 3
Heat 1 tbsp olive oil in a large paella pan or wide frying pan. Fry the chorizo for about 3 minutes and scoop out of the pan.
- 4
In the remaining fat, fry the chicken until golden brown all over. Scoop out of the pan.
- 5
Add the remaining olive oil and fry the onion, bell pepper, and green beans for about 5 minutes.
- 6
Add the garlic, smoked paprika, and rosemary and fry for 30 seconds.
- 7
Add the chopped tomatoes and let simmer for 4–5 minutes.
- 8
Add the paella rice and stir for about 1 minute.
- 9
Add the chicken stock and saffron stock. Distribute the chicken and chorizo evenly over the pan.
- 10
Bring to a boil and then let cook for about 18 minutes over a medium-low heat without a lid. Do not stir the rice constantly from this point onwards.
- 11
After about 12 minutes, distribute the peas over the pan.
- 12
Check the rice. Only add a small splash of hot stock or water if necessary.
- 13
For a lightly crispy bottom, turn up the heat slightly for the last 1–2 minutes. Make sure the rice doesn't burn.
- 14
Remove from the heat and let rest for 5 minutes.
- 15
Serve with coarsely chopped flat-leaf parsley, black pepper, and lemon wedges.
—
Sagas House