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Smoky Chicken & Chorizo Paella
This beautiful dish is just bursting with flavour!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 35 mins
Ingredients
2 Tbsp (30 ml) butter
2 Tbsp (30 ml) olive oil
250 g chorizo sausage, diced
8 chicken drumsticks
2 C (500 ml) long grain rice
1 large red onion, finely chopped
1 clove garlic, crushed
2 red peppers, seeded and thinly sliced
1 C (250 ml) white wine
2 C (500 ml) chicken stock
1 x 400 g tin whole tomatoes
1 Tbsp (15 ml) tomato paste
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) sugar
Salt and pepper
1 C (250ml) black olives, pitted and halved
Handful of fresh flat-leaf parsley
2 fat cloves garlic, crushed
1 lemon, cut into wedges
Method
Heat the butter and oil until bubbling in a large casserole pot or paella pan. Sauté the chorizo until slightly crispy, and then remove and set aside.
Brown the chicken drumsticks in the same pot, then cover and reduce heat to simmer gently for 15 minutes. Remove the chicken from the pot and set aside.
Add the rice and fry briefly until glazed and golden. Add the onion, garlic and peppers and sauté for 5 minutes. Add the wine and simmer until reduced, then add the stock, tinned tomatoes, tomato paste, paprika and sugar.
Bring the mixture to the boil then return the chicken and chorizo to the pot. Cover and simmer gently for 20 minutes, stirring once or twice to prevent catching. Uncover and simmer for a further 5 minutes until most of the liquid has been absorbed. Season to taste.
Serve on a platter topped with olives, parsley, crushed garlic and lemon wedges.
