Chicken, chorizo and squid paella recipe
Chicken, chorizo and squid paella recipe
Chicken, spicy chorizo and squid are a great combination of flavours. We’ve added king prawns for good measure but you can also add mussels or clams if everyone likes them.
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Serves 6 to 8
oil for frying
2 onions, chopped
2 garlic cloves, crushed
2tsp pimenton (smoked paprika)
3 tomatoes, peeled, deseeded and chopped
2 red peppers
500g (1lb 2oz) chicken, chopped into chunks
150g (5oz) squid, chopped up
250ml (9fl oz) white wine
400g (14oz) paella rice, Bomba preferably
pinch saffron
700ml (1¼pt) chicken stock
200g (7oz) cooked chorizo, thickly sliced then chopped
150g (5oz) frozen peas
150g (5oz) raw large prawns
1 Heat the oil in a heavy-based frying pan or paella pan and fry the onions with a pinch of salt until they are soft. Add the garlic and pimenton, cook for a minute, then add the tomatoes, peppers, chicken, squid, white wine and rice. Mix well and cook for 5 minutes.
2 Add the saffron and stock. Season, bring to the boil then reduce the heat to a simmer and cook for 15 minutes, without stirring.
3 Add the chorizo and peas, then cover and cook for an additional 15 minutes. Add the prawns towards the end of cooking.
4 Remove from the heat and leave to stand for 5 minutes before serving.
Per serving: 598-448 calories, 20-15g fat (5.5-4g saturated), 62-47g carbohydrate
