Paella packed with paprika, peppers and smoky chorizo

Chicken Paella

Serves: 4

Prep time: 20 minutes

Cooking time: 30 minutes


2 teaspoons smoked paprika

3 tablespoons olive oil

4 chicken breasts

1 onion, sliced

3 cloves of garlic, crushed

4-inch piece of chorizo, chopped

300g paella rice

1 tbsp smoked paprika

600ml chicken broth

6 x red piquillo peppers, sliced into strips

1 lemon

24 black olives, chopped

2 tbsps flat leaf parsley, finely chopped

Sea salt and freshly ground black pepper


1. Place a paella/casserole dish over a medium heat and add 2 tablespoons of olive oil. Once the oil is hot, brown the chicken breasts on either side. Once the chicken breasts have been browned set them aside on a plate.

2. Add the remaining one tablespoon of olive oil to the dish and stir in the sliced onions, garlic and chorizo, leave to simmer for 3 minutes.

3. Pour in the rice and stir for a minute then pour in the chicken broth, juice from the lemon, smoked paprika, black olives, sliced red piquillo peppers, season with sea salt and freshly ground black pepper. Stir and return the chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.

4. Garnish with chopped parsley and serve.

Hope you all had a fabulous Christmas, and here’s wishing you all a happy and healthy 2019! By now I would imagine you are all exhausted from cooking big lavish dinners over the holidays so I wanted to share with you a simple one-pot supper that is packed with delicious flavours of chorizo, paprika, garlic and olives to give your taste buds a fresh sensation.

It’s a chicken paella that you can bring straight from the stove to the table for everyone to help themselves so it’s a great sharing supper.

You can swap out the chicken with pork or meaty fish like monkfish, hake or cod and I like to serve it alongside a big bowl of winter steamed greens like kale, purple sprouting broccoli, sprinkled with pumpkin and sunflower seeds on top. Or a green leaf salad with a zesty orange dressing, which is so simple to make.

Whisk together the zest and juice of one orange, 300ml extra virgin olive oil, one teaspoon Dijon mustard, one teaspoon of honey and season with sea salt and freshly ground black pepper, et voila!

Once again wishing you all a fabulous 2019!

Source: Read Full Article