Cook until rice begins to brown about 5 minutes more. I really really love paella. Add the onion celery garlic and capsicums to the oil remaining in the pan. Add rice tomato and roasted red peppers. Stir in the rice tomatoes bay leaves and thyme then replace the chicken and chorizo and pour in the.

Transfer chorizo to bowl with chicken and set aside. For this recipe we will be using the spanish or portuguese chorizo. Stir in remaining garlic and cook until fragrant about 1 minute. This easy one pot chicken and chorizo paella is perfect for busy evenings when you have very little time to cook but still want a great tasting meal. Add enough oil to fat in dutch oven to equal 2 tablespoons.

Stir in the spices then tip in the rice. The key to this paella with brown rice is saffron which should never be replaced by food coloring. Remove the chicken and chorizo from the pan using a slotted spoon and set aside. Stir to coat the rice in the oils and spices for about 2 mins then pour in the stock. Heat 4 tbsp oil in a very large wide shallow pan season the chicken and brown it all over in batches.

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Base of the paella. Mexican chorizo is the raw version and best used crumbled in recipes. Add onion and cook stirring frequently until softened about 3 minutes. Add chicken and chorizo and cook until browned 5 to 10 minutes. Remove with slotted spoon and set aside with chicken.

Finely chop the parsley stalks then roughly chop the chorizo and chicken thighs. I first had it on holiday in spain nearly 20 years ago and the memory of it still lingers it was one of those great foodie moments of my life. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat add the garlic onion carrot parsley stalks chorizo chicken and paprika and fry for around 5 minutes stirring regularly. Cook stirring occasionally for 5 minutes. Heat the oven to 180c fan 160c gas 4.

Heat olive oil in paella pan or large pot over medium heat. The recipe makes a big batch so it s perfect for a big family dinner or for a casual gathering with friends. Paella style brown rice with shrimp and chorizo is a whole grain healthier twist on classic paella. Although par cooked i like to brown the chorizo to impart it s flavor into the dish and caramelize the outsides. Transfer meat to a platter.

Cook stirring frequently for 5 minutes until the vegetables are softened slightly. Heat over medium heat until shimmering but not smoking. Bring to the boil return the chicken to the pan and simmer for about 20 mins stirring occasionally. Cook stirring frequently for 5 minutes until the vegetables are softened slightly. Heat olive oil in paella pan or large pot over medium heat.

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Bring to the boil return the chicken to the pan and simmer for about 20 mins stirring occasionally. Finely chop the parsley stalks then roughly chop the chorizo and chicken thighs. Base of the paella. Stir in the spices then tip in the rice. Transfer chorizo to bowl with chicken and set aside.

Heat over medium heat until shimmering but not smoking. Cook until rice begins to brown about 5 minutes more.