Brand SA

Chicken Chorizo Paella

This recipe is from Nabula El Mourid of Supermarket Swap new book The Weekly Grocery Shop.

Prep: 15 Minutes | Cook: 35 Minutes |  Serves: 4

INGREDIENTS:
2 tbs Extra-virgin olive oil
200g Chorizo, crumbled or thinly sliced
500g Chicken mince
1 × Large onion, finely chopped
1 × Red capsicum, diced
3 × Garlic cloves, minced
1 tsp Smoked paprika
½ tsp Ground cumin
¼ tsp Ground turmeric
¼ tsp Chili flakes (optional)
300g (1½ cups) Paella rice
1 litre (4 cups) Chicken stock, warmed
400g Tinned diced tomatoes
150g Frozen peas
Sea salt
Chopped flat-leaf (Italian) parsley, to serve
Lemon wedges, to serve

METHOD:
1.  Heat the oil in a large paella pan or a wide, shallow frying pan over medium heat. Add  the chorizo and cook for 5 minutes, until
the fat has rendered and the chorizo is crispy. Remove the chorizo with a slotted spoon and set it aside, leaving the oil in the pan.

2. Add the chicken mince to the pan and  cook, breaking it up with a wooden spoon,  until browned and cooked through.
Check the seasoning and adjust if needed.  Remove the chicken and set it aside with  the chorizo.

3. Add the onion and capsicum to the same  pan. Cook for 5–7 minutes, until softened  and fragrant. Add the garlic, smoked  paprika, cumin, turmeric, chili flakes (if  using), and cook for an additional minute  until aromatic. Stir in the rice, ensuring  each grain is coated with the seasoned oil.

4.  Pour in the warm chicken stock and diced tomatoes, stirring to combine. Bring the mixture to a simmer.

5. Return the cooked chicken and chorizo  to the pan, distributing them evenly throughout the rice. Reduce the heat to  low and let the paella simmer gently for 20 minutes, stirring occasionally, until the  rice is cooked and has absorbed most of the liquid.

6. Scatter the frozen peas over the top of the paella and cook for an additional 5 minutes until the peas are heated through.

7. Turn off the heat, cover the pan with a lid and let it rest for 5 minutes. To serve, top  with parsley and serve with lemon wedges on the side.

Larissa Sewell and Nabula El Mourid at the Adelaide Central Market Buy SA Week cooking demonstration.