Spanish saffron rice with chicken, chorizo & peas

Spanish saffron rice with chicken, chorizo & peas

From
Grains
Serves
6
Prep
30 mins
Cooking time
60 mins
Photographer
Deidre Rooney

This is based on regular Spanish paella, which is normally made using special paella rice. This is less creamy but produces a very good dish, as brown rice works particularly well with the big flavours of chorizo and smoked paprika. It’s essential to use a broad and shallow pan.

From the grocer

Ingredients

Quantity Ingredient
80ml olive oil
salt and freshly ground black pepper
1 1/4 tablespoons smoked paprika
a good pinch saffron threads
1 litre hot chicken stock
350g brown risotto rice
extra-virgin olive oil, for drizzling

From the greengrocer

Quantity Ingredient
1 red capsicum, halved, seeded and sliced
1 green capsicum, halved, seeded and sliced
1 large onion, roughly chopped
4 garlic cloves, crushed
150g fresh or frozen peas
1 tablespoon chopped flat-leaf parsley
1/2 lemon, juiced

From the butcher

Quantity Ingredient
6 large chicken thighs on the bone, skin on
250g chorizo, cut into small chunks

Method

  1. Heat the olive oil in a broad and shallow heavy-based frying pan over a high heat. Season the chicken and brown all over. Remove the chicken from the pan and set aside. Reduce the heat to medium, add the capsicum and chorizo and sauté until the capsicum begins to soften. Add the onion and garlic and cook gently until the onion is soft. Sprinkle in the paprika and cook for 1 minute, stirring.
  2. Dissolve the saffron in the stock and pour into the pan with the capsicum and chorizo. Add the rice, bring to the boil, then reduce the heat and simmer with the lid on for 20 minutes. Return the chicken pieces to the pan – just set them on top of the rice, skin side up – and season well. Simmer uncovered for another 40 minutes.
  3. About 5 minutes before the end of cooking, boil the peas in salted water until tender and then drain. Gently mix the peas into the chicken and rice. When the cooking time is up all the stock should have been absorbed (add a little more if it seems to be getting too dry) and the chicken cooked through.
  4. Scatter with the parsley, squeeze the lemon juice over the top and drizzle with a little extra-virgin olive oil just before serving.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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