Seafood & Chorizo Paella

  • POSTED ON 11 Mar 2019

Forget the traditional roast, Paella isn’t nearly as hard to make as it looks.

Our take on this classic Spanish dish is packed with all the good stuff – chorizo, mussels, chicken and lots of smoky paprika. Made in one pan, we’ve put together a straightforward recipe with a list of easy to buy ingredients. Our seafood paella is perfect for sharing, served family style - just load up your plates and enjoy the flavour. We’re enjoying ours with a glass of lightly chilled Rioja. Olé!


Seafood & Chorizo Paella

Serves 4

Ingredients

  • 1-2 tbsps olive oil*
  • 350g chicken thighs, roughly chop 
  • 2 chorizo sausage, sliced thickly* 
  • 100g fresh peas
  • 1 large onion, finely diced 
  • 3 garlic cloves, crushed 
  • 2 red capsicums, deseeded & sliced 
  • 2-3 red chillies, deseeded & diced 
  • 2 tsps La Chinta Smoked Paprika* 
  • 6 cups (1.5 ltrs) chicken, fish or vegetable stock* 
  • 400g Calasparra Rice* 
  • 12 mussels cleaned, open & damaged shells discarded 
  • 4 large green prawns, peeled & gutted, leave tails on
  • Chopped chives or parsley for garnish
  • 30cm Paella dish* 

*Available from Tognini’s


Method

1. Heat the oil in a 30 cm paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. Remove the chicken from the pan and set aside.

2. Fry the slices of chorizo in the pan until crisp. They will release their juices into the pan, which adds a lot of colour and flavour to the dish. Add the onion to the pan and cook gently until soft, then add the garlic, red capsicums, chillies and smoked paprika cook for another 2–3 minutes. Return the chicken pieces to the pan and pour in the stock. Simmer gently for 10-15 minutes until the chicken is tender.

3. Add the rice to the paella pan, cover with a lid or foil and cook on low heat for approximately 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Do not stir the rice. This allows for the crunchy base to develop.

4. Add the seafood and peas to the pan for the final 10 minutes cooking time. Discard any mussel shells that remain closed after cooking. Check the chicken is cooked by piercing the thickest part of a piece with a skewer – if the juices run clear the chicken is cooked.

5. Sprinkle with parsley before bringing the pan to the table. Enjoy!