Vibrant Spanish Chicken Paella

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Taste the Mediterranean!

If the Mediterranean sun had a taste, this would be it! Settling down to this Vibrant Chicken Paella with a glass of homemade Sangria… An experience I like to participate in far too frequently! It’s quick, tasty and easy – so why not? 

Ingredients

  • One chicken breast or 2 boneless chicken thighs or 4 chicken pieces
  • 1 onion
  • 1 red pepper
  • 2-3 cloves of garlic
  • 1 lemon
  • Half a chorizo
  • 100g peas
  • 300g paella rice
  • Pepper
  • Oregano
  • Salt
  • Paprika
  • Chicken or veg stock 700ml
  • Optional chipotle chilli, a few sprinkles depending
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Method

Step 1

Roughly chop the chicken and add it to a bowl with the half of the lemon and let it rest in it for 5 minutes.

Finely chop the onions and the pepper, remember to use a sharp knife for this, crush the garlic then chop finely also. 

Step 2

Put pan over a medium to high heat and add 1 tbs of Paprika and 1 tsp of Oregano, Pepper, Salt and 1 tbs of either Olive oil or Rapeseed oil. Add the roughly chopped chicken to the oil and seasoning and stir till brown.

Step 3

Once the chicken is browned add the onions and peppers and stir together. Add the garlic and stir in, add the other half of the lemon and stir it all together. Boil the kettle for the 700ml of chicken stock water. While the water is boiling add the Chorizo and mix in. Once the is boiled mix the stock cube in with the water.

Step 4

Add in the paella rice bit by bit, stirring it in so it starts to absorb the juices from the mix. Add all of the stock to the rice mix and stir/mix well. Leave to simmer for 7 minutes then add the 100g peas and mix it in, leaving to sit for 3-5 minutes. Depending on your pan put it in your fan oven on 180 Degrees Celsius or non-fan oven on 200 degrees Celsius for 7 minutes. Take this out of the oven and stir, then replace for an additional 5 minutes. Once complete remove from the oven and prepare to serve. Feel free to add a salad to help add more colour to your dish and add additional nutrients.

Additional note:

If you do not have a pan that can go in the oven, see the link below to find the one I use and where you can go to purchase it. If your pan cannot go into the oven, leave this on the stove and cover with a lid to reduce and cook the rice through. This could take roughly the same length of time but putting it in the oven will start to make the paella rice have little crispy bits that adds to the texture.

Paella from spain in your home

It’s time to enjoy the fruits of your labour. Settle down to taste your delicious ‘Vibrant Spanish Chicken Paella’. Comment below with your verdict and check back soon for a Sangria recipe that will make you think it’s summer. Happy eating (and drinking)! 

 

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