I’ve been meaning to cook this dish for a while – my friend Phil made it for me a couple of weeks ago and it was delicious. I sneakily took a photo of the recipe he used and so I decided to make it on Wednesday night. I finish work at 8pm on Wednesdays and Alberto wasn’t going to be home from work ‘til way gone midnight so I figured that this would be easy to cook, and easy to re-heat later. It wasn’t quite as quick to cook as I’d hoped and it was gone 9:30 when I actually sat down to eat, however, it was tasty and was worth the wait. There’s something about chicken and chorizo that go really well together. What this dish isn’t though, is a paella. (And that’s the official opinion of a genuine Spaniard!) It’s much more a risotto really. Still, very tasty though and when accompanied with some crusty garlic ciabatta bread, nicely filling too.
The recipe here serves 4 but I more or less halved it for 2.
150g piece of chorizo, halved lengthways and sliced
3-4 large, plump chicken thighs, cut into large chunks
1 tablespoon of olive oil
1 red onion chopped
2 garlic cloves, crushed
1½ teaspoons of smoked paprika
300g of paella or risotto rice
1 litre of hot chicken stock
1 red pepper, de-seeded and sliced
1 yellow pepper. de-seeded and sliced
75g of fine green beans, trimmed and blanched
1 x 440g tin of chopped plum tomatoes
1-2 tablespoons of fresh, flat-leaved parsley, finely chopped
Heat a large, deep frying pan or saucepan over a medium heat and cook the chorizo for 3-4 minutes, stirring occasionally, until it’s golden and crisp.
Remove the chorizo and set it aside
Add the chicken pieces and and cook for 3-4 minutes until golden then set aside with the chorizo.
Add the olive oil and onion to the pan, and cook until softened. Add the garlic and paprika, stir to mix well and cook for one minute.
Stir in the rice and then add the stock, bring to the boil and then and simmer for 10 minutes, stirring occasionally to prevent sticking.
Return the chicken to the pan along with the peppers, blanched beans and tomatoes.
Stir and cook for 5 minutes, adding a little more stock or hot water (or a dash of white wine) if it starts to dry out.
Season and stir in the chorizo and parsley.
Cook for a further 5 minutes until the rice is just tender, and the liquid has been absorbed.