Recipe Index

Ingredients

• 1 tbsp olive oil
• 12 oz chicken thigh fillets, cut into 8 pieces
• 6 oz chorizo (a spicy one works well)
• 1 small brown onion, diced
• 1 small red capsicum / bell pepper, roughly diced
• 2 cups (packed) shredded spinach
• 2 garlic cloves, minced
• 1 can (14oz) crushed tomato
• 1 1/2 cups chicken stock/broth
• 1/3 cup frozen peas
• 1 tsp paprika
• 1 cup spanish calasparra rice
• 1 1/2 tbsp parsley, finely chopped
• Salt and pepper

Method

1. Quarter the chorizo lengthways and slice it into pieces about 1/3 inch thick.
2. Season the chicken thigh pieces with salt and pepper while the pan heats.
3. Sear the chicken in the olive oil in a large pan over high heat until golden on both sides without cooking it through, then move it to a plate.
4. Add the sliced chorizo, diced onion and minced garlic to the pan and cook for about 1 minute, stirring, until the chorizo starts to brown in its own oil.
5. Stir in the roughly diced red capsicum and cook for 1 minute more until the chorizo is dark golden.
6. Add the Calasparra rice and stir it until the grains are glossy with the chorizo oil.
7. Pour in the chicken stock and crushed tomato, then stir in the shredded spinach, half the frozen peas and the paprika, and bring the pan to a simmer.
8. Nestle the seared chicken pieces into the rice, mostly submerged, and cook without stirring for 10 minutes at a gentle simmer.
9. Scatter the remaining peas over the surface and cook for 5 minutes more until the liquid is absorbed and the rice is tender but still slightly saucy.
10. Rest the paella off the heat for 5 minutes so the last of the liquid is absorbed, then scatter the finely chopped parsley over it and serve it from the pan.

Prep: 10 min · Cook: 20 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data