Moley
Chicken & Chorizo Paella
Publication date: September 19, 2024
This version of paella is a dish of saffron-flavoured rice cooked with meats and vegetables. Originating in the rice-growing areas on Spain’s Mediterranean coast, the dish is especially associated with the region of Valencia.
by robot: 50 min
1 person
16 ingredients
Nutrition Facts
Calories
2506
kcal
Protein
170
g
Carbohydrate
303
g
Carbohydrate - of which sugars
22
g
Fat
68
g
Fat - of which saturates
15
g
Fibre
28
g
Sodium
1964
g
How to Cook
-
0:00Turn the hob on to a medium/high temperature and pour the oil into a medium sized pot
-
1:44Tip onions into the pot and stir for a few minutes until soft
-
5:20Tip the chorizo, garlic & carorts into the pot and cook for a few minutes. Turn down to a medium heat and keep cooking for a few more minutes
-
10:14Turn up the heat, then add the chicken, paprika and saffron
-
14:22Tip in the peppers, then stir a few times to soften
-
15:58Stir in the rice and keep stirring for a few minutes to coat in the flavours
-
19:25Pour the stock in, turn the temperature to high and bring to the boil, stirring occasionally
-
25:39Turn the hob down to medium, keep cooking and stirring occasionally until the rice is soft
-
48:17Stir in the peas and prsley, then switch off the hob
Ingredients
Small Dice Onion
110
g
Small Dice Chorizo
100
g
Minced Garlic
20
g
Small Dice Carrots
110
g
Medium Dice Chicken Thighs
450
g
Smoked Paprika
2.5
g
Saffron
0.4
g
Medium Dice Red Pepper
180
g
Paella Rice
300
g
Chicken Stock
870
g
Tomato Puree
20
g
Lemon Juice
30
g
Maldon Sea Salt
11
g
Peas
180
g
Chiffonade Parlsey
15
g
Extra Virgin Olive Oil
10
g
Equipments
Medium Pot (Left)
Slotted Spatula (KA)
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