I’ve been collecting an increasing amount of serving dishes and kitchen stuff ever since I started this blog and even though I buy most of my stuff at thrift stores for very cheap, trying to fit new items into our small kitchen is proving to be a challenge these days. So much so that my honey took it upon himself to re-organize our kitchen cupboards last month (apparently just piling stuff in and forcing the door shut doesn’t count as ‘organizing’ – whatever ) and casually asked me along the way if we really needed to hold onto 6 different types of water glasses, 20 tea towels, piles of old teacups, and countless mismatched dessert plates. (We do ).
So when I came home with a large paella pan on Friday night I must admit I didn’t expect him to be as excited as he was about it. Suddenly he didn’t seem to care about cupboard space anymore because now it was all about the delicious paella we were about to have for dinner and the kind of sangria we were going to drink with it. I guess, that’s why I married the guy – he knows what’s really important in life.
I inaugurated our new dish by making this simple chicken and chorizo paella which I must say was incredibly delicious. I didn’t really miss the traditional seafood elements to be honest but if you love seafood then you could easily add shrimp, mussels and squid to the base recipe. Oh and if you can spare some space in your cupboard, using a real paella pan really does add to the whole taste and experience! ;)
Chicken and Chorizo paella
Ingredients (serves 4)
1 large chicken breast (approx 400g), cut into small cubes
2 chorizos, sliced into approx 1 cm pieces
1 red capsicum, seeded and finely sliced
1 onion, chopped
1 garlic clove, minced
2 tomatoes, seeded and chopped
3 cups chicken stock
1 pinch saffron threads
1 tsp paprika
1/2 cup frozen peas
1 1/2 cup of medium grain rice (or even better – Spanish calasparra rice)
1 Lemon, cut into wedges to serve
Fresh parsley or cilantro, chopped to serve
NB. For a cheaper alternative use saffron powder (or even ‘imitation’ saffron powder) instead of saffron threads.
Combine the chicken stock and saffron strands in a saucepan and bring to the boil over medium high heat. Then turn off the heat and cover with a lid.
Heat two tablespoons of olive oil in a paella pan (or large frying pan) over medium high heat. Add the chicken and cook for 4-5 minutes until lightly golden. Transfer the chicken onto a plate.
Place the pan back on the heat and add the chorizo. Stir fry for about 3 minutes before successively adding in the onion, garlic, and capsicum. Once the onion starts to soften, add the rice and stir well to coat it oil.
Add the tomato, paprika, cooked chicken, and stock and quickly stir to combine. Turn down the heat to low and cook, stirring occasionally, for about 20-25 min. Once the liquid has fully evaporated and the rice is cooked, stir in the frozen peas and take the pan off the heat.
Cover with a clean tea towel (or aluminum foil) for a few minutes.
Sprinkle with chopped parsley or cilantro and serve with lemon wedges.