Name: Paella
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 4 cup (1litre) chicken stock; 1/2 teaspoon saffron; 1/2 cup (125ml) rice bran oil; 3 chicken breast fillets; 1 chorizo sausage, sliced; 1 red capsicum, cut into strips; 1 onion, chopped; 2 garlic cloves, chopped; 1 1/2 cup (300g) medium short grain rice, such as calasparra or arborio; 2 tomatoes, coarsely chopped; 1 cup (120g) frozen peas

Paella

Serves 6

Prep

10M

Cook

45M

Total

55M

Skip to Recipe

Ingredients

4 cup (1litre) chicken stock

1/2 teaspoon saffron

1/2 cup (125ml) rice bran oil

3 chicken breast fillets

1 chorizo sausage, sliced

1 red capsicum, cut into strips

1 onion, chopped

2 garlic cloves, chopped

1 1/2 cup (300g) medium short grain rice, such as calasparra or arborio

2 tomatoes, coarsely chopped

1 cup (120g) frozen peas

Method

1.Combine stock and saffron in a saucepan and bring to boil on medium heat. Meanwhile, in a large paella pan or large deep frying pan, heat oil on high. Cook chicken for 3 minutes each side, until golden. Remove from pan.

2.Cook chorizo in same pan on medium for 2 minutes, until crisp and brown. Remove from pan. Add capsicum, onion and garlic to pan and cook for 3-5 minutes, until soft. Add rice and cook on low heat for 2-3 minutes. Pour over hot stock, cover and simmer for 15 minutes.

3.Without stirring, slice chicken and arrange over rice with chorizo, tomato and peas. Cover and simmer for 5-8 minutes, until rice is cooked and peas are hot. Serve.

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Ingredients

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