Chicken and Chorizo Paella
My take on a Paella.
The quantities here are for cooking in a roughly 16 inch paella pan. If you only have a smaller frying pan, adjust the measurements accordingly.
- Olive oil
- 6 chicken thighs, boned
- 150g chorizo, skinned and cut into slices roughly the same thickness as a pound coin
- 2 onions, chopped
- 1 red pepper, sliced
- 150g green beans, cut into 2cm pieces
- 5 garlic cloves, crushed
- 2 tsp paprika (or smoked if you prefer)
- 2 pinches saffron
- 250g paella rice (any short grain rice is fine. I use sushi rice)
- 900ml hot chicken stock
- 500-750g mussels
- 12 raw king prawns
- Salt and pepper
- Lemon wedges to serve (optional)
Season the chicken thighs with salt and pepper and then fry them in a little olive oil for about 5 minutes - just long enough to give them a bit of colour. Add the chorizo and cook for another minute. Transfer everything from the pan to a bowl but leave behind all the oil and juices.
Add the onions to the pan and fry for 5 minutes, just enough to soften them. They’ll turn orange from the juices released from the chorizo!
Add the pepper and beans and fry for a few minutes - just long enough to soften them, and then add the garlic, paprika and rice. Stir together to get the rice coated in all the oil and juices and re-add the chicken and chorizo including any more juices that have collected in the bowl.
Add the saffron to the chicken stock to release the colour and flavour and then pour it into the pan. Simmer for about 15 minutes.
Add the muscles to the pan. Be sure to tuck the poor lil fellas right in to the stock so they die quickly! Cook for 5 minutes or so until they’ve all opened and then arrange the prawns on top.
From now on, DON’T stir the paella. By not stirring it you’ll get a slightly browned and sticky layer on the bottom which tastes delicious! It’s hard to get right and I often burn it a bit, but it still tastes good.
Now carry on cooking on a slightly lower heat until the prawns have turned pink (turn them periodically to cook both sides) and almost all of the stock has been absorbed by the rice. It should take about another 10 - 15 minutes.
Serve with lemon wedges. Or don’t. I don’t usually bother but It does look nice.