While I don’t adhere strictly to the traditional methods or ingredients for paella in this recipe, it’s my quick and realistic version suitable for midweek. The sherry and chorizo add a lot of flavour, so go for the best quality you can find. If you can’t find Manzanilla sherry, any dry sherry or Marsala is fine.
Feeds 4
Ingredients
1 tbsp olive oil
4 – 6 boneless, skinless chicken thighs (depending on size), chopped into bite-sized pieces
Salt and pepper
100g cured chorizo, casings removed and thinly sliced
1 onion, halved and sliced
2 cloves garlic, chopped
1 red pepper, chopped
1 heaped tsp smoked paprika
1 cup long grain rice (such as basmati)
Slosh of Manzanilla sherry
1 x 14oz tin of chopped tomatoes
500ml low-sodium chicken stock
1 ½ cups frozen peas
Large handful parsley, chopped
Method:
Heat a large, heavy-bottomed pot over a medium heat. Add the olive oil and chicken pieces and season with salt and pepper. Cook until the chicken begins to brown, then add the chorizo and cook for another few minutes until the chorizo starts to sizzle and give off some of its juices. Add the onion, garlic, red pepper and paprika and cook down for 10 minutes until softened, stirring often.
Add the rice and stir to coat, then slosh in the sherry (about 1/4 cup if you were to measure it) and allow to reduce for a minute, then add the tomatoes, chicken stock and season with salt and pepper. Bring to a simmer, then turn the heat down to medium-low and cook with the lid off, stirring often, until the rice has almost cooked. Throw in the peas and cook for a few more minutes until the peas are hot and the rice is cooked. Sprinkle over most of the parsley, saving a little to garnish each plate as you serve.
Caroline Feeds 