Recipes

Chicken & Chorizo Paella

Ingredients (serves 4):
4 Boneless Chicken Thighs (chopped into small pieces)
1 Small Chorizo Sausage (sliced into thick chunks)
1 cup of Paella Rice
Saffron (8-10 threads)
½ Celery Stick (chopped)
1 Small Carrot (chopped)
½ Onion (chopped)
1 Fresh Corn Cob (cut kernels off cob)
1 Courgette (chopped)
Handful of Beans (finely sliced)
6-8 Cherry Tomatoes
Pinch of Dried Chilli Flakes (optional)
250ml Chicken Stock
100ml White Wine
Water
Salt & Pepper
2-3 tbspns Village Press Extra Virgin Olive Oil
Lemon (juice for paella, and wedges for serving)

Ingredients (serves 4):
4 Boneless Chicken Thighs (chopped into small pieces)
1 Small Chorizo Sausage (sliced into thick chunks)
1 cup of Paella Rice
Saffron (8-10 threads)
½ Celery Stick (chopped)
1 Small Carrot (chopped)
½ Onion (chopped)
1 Fresh Corn Cob (cut kernels off cob)
1 Courgette (chopped)
Handful of Beans (finely sliced)
6-8 Cherry Tomatoes
Pinch of Dried Chilli Flakes (optional)
250ml Chicken Stock
100ml White Wine
Water
Salt & Pepper
2-3 tbspns Village Press Extra Virgin Olive Oil
Lemon (juice for paella, and wedges for serving)

Method:
Fry off the celery, carrot and onion in olive oil until slightly softened (I use a 32 cm paella pan but any large non-stick pan will do). Add the paella rice and then the chicken pieces and chorizo, corn, courgette and beans. Stir around until chicken slightly browned, add the tomatoes and the chicken stock and continue gently stirring. Slowly add the wine and continue stirring. Add the saffron and add water as needed. Cook down for approximately 30 minutes stirring periodically. Squeeze in some lemon juice. Continue cooking until all of the liquid has evaporated and the rice is cooked. Then leave on the heat without stirring to enable a slight crust to form on the bottom of the pan.

To Serve:
Serve in the pan and place lemon wedges on top. Season with salt & pepper. Drizzle with Village Press Extra Virgin Olive Oil.
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