Chicken & Chorizo Paella

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large frying pad on medium/high heat. Add in the chicken and paprika. Do not add salt. when chicken is half cooked, Add in the sliced chorizo and brown. Plate and set aside

Step 2

Lower the heat to medium. Add more olive oil and sauté the onion, peppers and garlic till softened, about 4 minutes.

Step 3

Add in the white wine and deglaze the pan. Using a wooden spoon, scrape off the bits that were on the bottom of the pan. Allow the alcohol to cook off and liquid reduce, about 3 minutes.

Step 4

Stir in the diced tomatoes, broth and turmeric. Add back in the chorizo and chicken. Bring to a gentle boil.

Step 5

Once the liquid is gently boiling, carefully add in the rice, sprinkling evenly. DO NOT STIR! The rice should be covered in liquid. sprinkle peas over rice, not stirring. Lower the heat and cover with lid or foil and allow to cook undisturbed for 20 minutes. This allows the rice to develop a crispy bottom.

Step 6

Check at about 10 minutes, if dry but not cooked, add a cup of boilinh water gently. Place lid back and leave undisturbed for another 10 minutes

Step 7

Garnish with freshly chopped coriander and serve with lemon wedges on the side.