Serves 4-6
Ingredients
- 1 onion, sliced
- 2 cloves of garlic, finely sliced
- 1 red pepper, sliced
- Handful of green beans, cut in half to make them short
- 1/2 bunch of fresh parsley – chop the leaves and stalks separately
- 70-100g chorizo
- 3 large chicken breasts, cut into large cubes
- Olive oil
- Paella spice mix
- 1tbsp tomato puree
- 2 chicken stock cubes
- 300g paella rice
- 750ml water
- 1 lemon
- Salt and pepper
Method
- Heat some oil on a medium-high heat in a large lidded, shallow casserole pan or paella dish
- Add the onion and cook for 5mins until starting to soften
- Add the garlic and parsley stalks and cook for 1-2mins until fragrant
- Add the chorizo and cook until it releases oils and starts to brown
- Add the pepper and green beans, cook for 5 mins
- Add the chicken and cook until browned all over (no need to cook all the way through)
- Stir in the spice mix, puree and crumble in the stock cubes
- Add the rice and stir until it’s all coated in the spices and flavours
- Pour in 750ml boiling water, bring to the boil and then cover with a lid.
- Turn down and let it simmer for 15mins – keep checking and stirring
- Add water if needed but keep stirring until all of the liquid is absorbed and the rice is cooked
- Sprinkle with the parsley leaves and serve with lemon wedges