Chicken and Chorizo Paella
Recipe by Chris.
This is my take on the Spanish classic Paella. Paella is flavoured with Saffron and Paprika powder, and the rest of the flavour is down to good quality fresh ingredients. Usually you should use a Paella pan and bomba rice, but I don't own a Paella pan and I don't know where to buy bomba rice in South East London, so I have used a large cast iron pot and basmati rice (I can hear the spaniards gasp from London!).
This recipe has been cooked more in the style of a south Asian Biryani, but with Spanish Paella ingredients. The result is a delightful dish that will have you cooking it again and again!
2 tabelspoons rapeseed oil
1 teaspoon salt
1kg chicken thighs
1 200g ring of Chorizo, cut into 5mm slices
200g french beans, cut into 2.5cm pieces
5 cloves garlic, peeled and finely chopped
2 tomatoes, finely grated
1 teaspoon paprika powder
2 pinches saffron
Sprig of fresh Rosemary
3 cups rice
4 cups chicken stock
1 tin butter beans, drained
Prep Time: 15 minutes
Cooking Time: 45 minutes
Serves: 6 - 8 people (a kg of chicken thighs should be about 8 pieces, so 1 per person)
Heat the oil to a high heat in a large heavy bottomed pan (like cast iron).
Add the chicken thighs, salt and fry until golden brown on the outside, about 5 - 10 minutes.
Add the beans, chorizo, rosemary and garlic.
Stir and fry for another 2 or 3 minutes
Add the tomatoes, paprika and saffron and give a good mix.
Fry for another couple of minutes.
Add the rice and cook for 2 or 3 minutes, until the rice soaks up the oil and becomes slightly translucent.
Add the 4 cups of chicken stock and give a good stir.
Add the drained butter beans and stir again.
Bring to a boil then turn the heat all the way down to the lowest setting and put a lid on.
Cook for 15 minutes without removing the lid. This is important as you don't want the steam to escape or the rice won't cook properly.
After 15 minutes turn the heat off and don't remove the lid! Make sure you leave it on because the rice will continue to steam after you turn the heat off.
After waiting, serve with a nice Spanish Rioja red wine.