Chicken and Chorizo Paella recipe by Levanter Foods
PUBLISHED: 12:00 12 August 2013
There are as many recipes for paella as there are regions of Spain, but Levanter’s is really quick and easy to make and delicious.
4 Chicken thighs, skin on, this gives good flavour, or you could use pork or rabbit
2 Pieces Chorizo, the sausage type, not the thinly sliced packs, about 25cm/10”, chopped into chunky slices; 3 Red Peppers, diced; 2 Cloves garlic, peeled and finely chopped; 1 heaped teaspoon smoked pimenton – Levanter’s is amazing;
2 Large tomatoes, diced; 750ml/Just over a pint of hot water; Half a sachet of Levanter’s paella mix, or 1 chicken stock cube substitutes reasonably well;
250g Bomba rice, or substitute with risotto, or long-grain rice, though texture not a true paella one; Olive oil; 1 Lemon cut into segments – optional; parsley, small bunch, chopped - optional
Ideally you need a paella pan, but a large frying pan would do.
1 Pour a good glug of olive oil into the pan and heat. Plenty of oil stops the rice sticking. Add your chosen meat and brown.
2 Once golden brown all over add the red peppers and cook gently until they are very soft, but not browned.
3 Find a small pool of oil in the pan and add the garlic and smoked pimenton. (Hot or sweet paprika.) Cook these gently until they become a paste, then mix in with the meat and peppers.
4 Add the tomatoes, and continue gentle cooking until everything is very soft.
5 Pour in the hot water and add half a sachet of paella mix, or a chicken stock cube, and stir in.
6 Add the chorizo and rice to the pan, ensuring all grains are submerged. Don’t stir, just wiggle the pan as needed to keep everything moving, the rice will soak up the water. If areas dry out add a little more water, but don’t add too much.
7 When the rice is ‘al dente’, that is not quite cooked through, turn off the heat and cover the pan with foil, leave for at least 10 minutes.