Paella with Chorizo and chicken
The Spanish sun, the salty sea, nice on a terrace with a glass of white wine. You order Paella and continue to enjoy your well-deserved holiday. (wakes up from my daydream)
Ingredients
- 2 Tablespoons olive oil
- 1 Cup onions chopped
- 3 Tablespoons garlic squeezed
- ½ lb chorizo without skin, cubed
- 1 Pound Chicken breasts diced
- 2 tomatoes chopped
- 3 Cups basmati rice uncooked
- 3 Cups chicken broth
- 2 ¾ Cups water
- 1 lemon juice
- ½ Teaspoon salt
- 2-3 saffron threads
- 1 lb prawns cleaned & deveined
- ½ Teaspoon salt
- 1 Teaspoon pepper
- 1 Teaspoon red chili powder
- 2 Tablespoons oil
- ½ Cup peas
- ½ Cup green beans stringed
- 3 Sprigs parsley
- 2 lemons wedges
Ingredients you need per step are listed below the step in Italic
Instructions
- In a paella pan or wok pour in the oil, add onions, garlic, sausage and chicken. Saute until the Chicken is done.
- Add the tomatoes and stir.
- Add in rice, fry for 2 minutes.
- Turn the heat on high, pour in broth, water, lemon juice and salt.
- Bring rice mixture to a boil. Put yhe saffron in a tablespoon water and stir in saffron. Bring to a boil.
- Reduce heat to medium, cover and simmer.
- In the meantime season the shrimp with salt, pepper, and chili powder.
- In a separate skillet, fry shrimp in a tablespoon of oil for 2-3 minutes, per side until they’re pink. Take out and keep aside.
- Take off heat.
- Once rice mixture has absorbed all liquid, add the peas and green beans stir once more. Top with shrimps.
- Increase heat to high and cover paella for 2-3 minutes, careful not to burn, but to brown the bottom for a golden crust.
- Garnish with finely chopped parsley and lemon wedges.
Nutrition
Calories: 735kcal | Carbohydrates: 89g | Protein: 42g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 170mg | Sodium: 1374mg | Fiber: 5g | Sugar: 5g | Vitamin A: 954IU | Vitamin C: 46mg | Iron: 3mg
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