Chicken & chorizo paella
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Sofrito with chorizo
Garlic (use 1 clove per person)
Parsley (use ½ of supplied)
PANTRY STAPLES: Cooking oil, salt
YOU’LL NEED: Frying pan, knife, chopping board, baking paper or a fitting lid
ALLERGENS: Onion, garlic
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.
When cooking for one or two choose a small or medium frying pan. When cooking for four or six you will need to use a large frying pan.
1. Prepare the produce: Wash all the vegetables. Crush or grate the garlic. Pick the parsley leaves. Halve and slice the zucchini into 0.5cm slices on the diagonal. Cut the lemon into wedges. Cut the tomato into small dice.
2. Cook the paella: Heat a splash of oil in a frying pan over medium high heat. Add the chicken and cook until the skin is crisp and brown all over. Remove from the pan and set aside. Reduce heat to medium and add the rice, toast, stirring, in the remaining oil for one minute. Add the sofrito. Cook for two or three minutes, stirring to coat the rice in the sofrito. Add enough water to just cover the rice, bring to the boil then reduce the heat to low. Place the chicken onto the paella and cook, covered with a round of baking paper or a lid for fifteen minutes or until the rice is almost cooked. Place the zucchini on the paella and cook, covered, for five more minutes. At the end of the cooking time the rice should be tender and there should be a crust on the base of the pan.
3. To serve: Sprinkle the tomato and parsley over the paella. Serve with the lemon wedges.