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Chicken and Chorizo Paella cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you conveniently, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken and Chorizo Paella dishes you make.

Alright, don’t linger, let’s plan this chicken and chorizo paella menu with 18 materials which are surely easy to have, and we have to process them at the very least through 13 actions. You should invest a while on this, so the resulting food could be perfect.

Composition of Chicken and Chorizo Paella:

1. Give 2 clove - garlic
2. Require 1 large onion
3. Require 1 large of carrot
4. Need 15 grams - flat leaf parsley
5. Require 70 grams - chorizo
6. Make ready 2 of skinless, boneless chicken thighs
7. Get 1 of olive oil, extra virgin
8. Get 1 tbsp paprika
9. Take 1 dozen threads of saffron
10. Provide 1 of red capsicum
11. You need 1 tbsp tomato paste
12. Need 1 of cube chicken stock
13. Take 300 grams for paella rice
14. Take 100 grams frozen peas
15. You need 200 grams - peeled prawns
16. Require 1 of lemon
17. Get for salt
18. Prepare - ground black pepper

Chicken and Chorizo Paella steps:

1. Peel and finely slice garlic
2. Roughly chop onion and carrot
3. Finely chop parsley
4. Roughly chop chicken and chorizo
5. Deseed and chop capsicum
6. In an oven-safe pan on medium heat, fry garlic, onion, carrot, chorizo, chicken and paprika in olive oil.
7. Season with salt and pepper
8. Add capsicum to pan for a short span
9. Stir through tomato paste and stock cube. Stir through rice until it is coated with flavour
10. Pour in 750ml of boiling water, and add saffron with a pinch of salt
11. Cover and bring to the boil, then reduce to a simmer for 15mins, stirring regularly from the outside to center
12. Stir through prawns and peas, cover, and cook until hot all the way through.
13. Add additional seasoning to taste, scatter parsley leaves and serve with lemon wedges.

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