My adulterated paella

PennyAuthorPenny
00DifficultyBeginner

you can add shellfish to this if liked

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Yields1 Serving

 500gms or so of chicken thighs
 An onion finely diced
 1 red pepper diced
 300g paella rice
 700ml-1 litre chicken stock ( homemade or a cube )
 1-2 tspns smoked paprika
 100g frozen peas
 A piece of chorizo , sliced
 A few saffron strands ( most definitely optional )

1

Dry fry the chicken in a large pan for about 10 minutes

2
3
4
5

Remove from pan

6
7
8
9

Now add the onions and peppers , stir to coat in the fat from the chicken

10
11
12

Add in the chorizo and fry for 2 minutes

13
14
15
16

Pour in the rice again stirring to coat

17
18
19

Add the paprika and stir

20
21
22
23

Pour in the chicken stock , stir

24
25
26
27

Add chicken back to pan

28
29
30
31

Bring to boil

32
33
34
35

Simmer for about 15 minutes with a lid on

36
37
38
39

Add in the peas , saffron if using and season

40
41
42
43

Put lid back on and cook for another 5 minutes or until the liquid is absorbed

44
45
46
47

Serve

Category

Ingredients

 500gms or so of chicken thighs
 An onion finely diced
 1 red pepper diced
 300g paella rice
 700ml-1 litre chicken stock ( homemade or a cube )
 1-2 tspns smoked paprika
 100g frozen peas
 A piece of chorizo , sliced
 A few saffron strands ( most definitely optional )

Directions

1

Dry fry the chicken in a large pan for about 10 minutes

2
3
4
5

Remove from pan

6
7
8
9

Now add the onions and peppers , stir to coat in the fat from the chicken

10
11
12

Add in the chorizo and fry for 2 minutes

13
14
15
16

Pour in the rice again stirring to coat

17
18
19

Add the paprika and stir

20
21
22
23

Pour in the chicken stock , stir

24
25
26
27

Add chicken back to pan

28
29
30
31

Bring to boil

32
33
34
35

Simmer for about 15 minutes with a lid on

36
37
38
39

Add in the peas , saffron if using and season

40
41
42
43

Put lid back on and cook for another 5 minutes or until the liquid is absorbed

44
45
46
47

Serve

My adulterated paella