Chicken And Chorizo Paella Nigella Food

CHICKEN & CHORIZO PAELLA

Steps:

• Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
• Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
• Deseed and chop the pepper, then add to the pan for a further 5 minutes.
• Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
• Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
• Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
• Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

CHICKEN & CHORIZO PAELLA

Steps:

• Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
• Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
• Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
• Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.

PANTRY PAELLA

Steps:

• Put the saffron threads into a small pan over a medium heat with the sherry and warm them, not letting the liquid come to a boil. Remove the pan from the heat and let cool.
• Heat the oil in a wide, heavy based pan over low heat. Add the onions and saute for a few minutes.
• Add the sliced garlic and cook for a minute or so more. Stir in the rice, coat the grains in the oil, then add the prawns, baby squid, pork and peas. Mix to combine.
• Heat the chicken stock in a small pot over medium heat, or make up the concentrate or cubes with boiling water. Stir in the sherry and saffron mixture and combine well. Add the stock mixture to the rice and bring it to a bubble, then turn the heat down to a low simmer, but leave uncovered.
• Cook without stirring for 15 to 20 minutes, and by that time the rice should have absorbed the liquid and be tender. Gently stir with a fork to separate the grains, and check the seasoning, adding salt, if needed.
• Serve the paella edged with lemon wedges, and sprinkled with cilantro.

CHICKEN WITH CHORIZO AND CANNELLINI

Steps:

• In a saucepan, bring the stock to a gentle boil, lower in the chicken and cook, still gently, for 10 minutes or until all trace of pink has disappeared. Pierce with the point of a knife to check.
• Meanwhile, cook the kale, which you've roughly torn into pieces, in boiling salted water for about 5 minutes (if it's tough) and drain. Then heat the oil in a frying pan, throw in the chopped chorizo, add the drained cannellini and, stirring, warm everything through, moistening with a couple of tablespoons or so of the chicken stock - or more if you want this soupier.
• Tip the beans and chorizo into a shallow bowl or lipped plate, roughly arrange the kale on top (drizzling with a little extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock with a spatula and sit this on top of the kale. Sprinkle the pale chicken breast with the paprika and gaze at your Spanish still life of a supper before eating it.

CHICKEN AND CHORIZO PAELLA

Steps:

• Heat the oil in a large non-stick pan and brown the chicken on both sides. Add the onion and garlic, and stir in the turmeric. Cook for 2 minutes.
• Slice the chorizo and add to the pan with the rice and stock. Bring to the boil and season to taste, then cover and continue to cook on a medium heat for 15 minutes.
• Add the chopped tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes or until the chicken is tender and the rice has absorbed the stock.

CHICKEN AND CHORIZO PAELLA ON THE GRILL

Steps:

• Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours.
• Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil.
• Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes.
• Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.

CHICKEN AND CHORIZO PAELLA

Steps:

• Heat 2 large, deep frying pans over a medium heat. When hot, divide the chorizo between the pans and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
• Divide the chicken between the pans and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside.
• Add 1 tablespoon olive oil to each pan, then divide the onions between them. Cook, stirring occasionally, for 6-8 minutes, until softened. Divide the garlic and paprika between each pan and cook for 1 minute. Divide the rice between them, stir to coat in the oil. Add half the hot stock to each. Simmer for 10 minutes, stirring occasionally.
• Return the chicken to the pans and divide the peppers, beans and tomatoes between the pans. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary.
• Season and stir the chorizo and parsley into each pan. Divide 1 pan of the paella between 2 freezer-proof boxes, cool, label and freeze (see freezing tip).
• Continue to cook the other paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.

CHICKEN AND CHORIZO PAELLA

Steps:

• Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.
• Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.

QUICK CHICKEN AND CHORIZO PAELLA

Steps:

• Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
• Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.
• Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.