I have to confess, although this dish takes a bit of time and stirring (think of it as an easy arm exercise) I do love the warm, comforting bowl of creamy rice, with the smokiness of the chorizo and the colour of the bright green peas. We partly eat with our eyes and this looks so inviting you can’t help but want to taste it.
- Olive oil
- 1 onion chopped up thinly
- 1 clove of garlic
- 1 red pepper chopped
- 2 chicken breasts
- 75g diced Chorizo
- 1 tablespoon of tomato purée
- 50g of rice per person eating
- 1 stock cube or 750ml of stock of your choice
- 100g of peas
- Lemon to serve
- Generous handful of prawns if you choose to use them.
- Heat some olive oil in a shallow casserole dish, or wok or paella dish, whichever you have.
- Gently fry the onions and garlic for about 5 minutes until soft.
- Add the diced chicken breasts ( I use skinless) and fry for about 5 minutes before adding the chorizo.
- Once this has taken on a fabulous orange hype from the chorizo stir in the tomato purée
- If using a stock cube boil a kettle. Crumble the stock cube into the dish
- Add the rice and fry until is becomes opaque (about 2-3 minutes)
- Now add the boiling water a bit at a time. The rice absorbs it so little and often is the key.
- I should note if you want to add a glass of the good stuff (vermouth works well) then now is the time.
- Once you have used all your water/ stock add the peas and prawns and put a lid on, simmer for a further 5 minutes until the prawns are piping hot.
It is worth me saying that the liquid part isn’t an exact part, you may need slightly more or less water. The rice is cooked when it loses its crunch. Also don’t be afraid to add mussels or the odd clam if you want it only adds to the authenticity of the dish.
I hope you enjoy making this, what other variations of paella do you like? Let me know in the comments box.