Seafood and chicken paella with chorizo – Food & Home Magazine

Name: Seafood and chicken paella with chorizo – Food & Home Magazine
Total time: 40 min
Ingredients: 120ml olive oil; 1 red onion, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; 10ml (2 tsp) tomato paste; salt, to taste; 400g tomatoes, diced and peeled; 800ml good quality vegetable stock; 2,5ml (½ tsp) saffron threads; 400g bomba rice; 10ml (2 tsp) paprika; handful fresh thyme sprigs; 150g calamari, cleaned, rinsed and sliced into 1cm-thick rings; 250g skinned and deboned chicken thighs, cut into even, bite-size pieces; 150g cooking chorizo, sliced into; 5mm-thick rounds; 12 king prawns, cleaned and left whole; 300g red peppers (like piquillo peppers), grilled, skinned and sliced into 1cm-thick strips; lemon wedges, to serve; good handful flat-leaf parsley, finely chopped, to serve

www.foodandhome.co.za

This particular recipe includes ingredients from both land and sea – a combination that is very popular in Spain as well as other parts of the world.

View Original

Share this recipe:

Ingredients

120ml olive oil
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
10ml (2 tsp) tomato paste
salt, to taste
400g tomatoes, diced and peeled
800ml good quality vegetable stock
2,5ml (½ tsp) saffron threads
400g bomba rice
10ml (2 tsp) paprika
handful fresh thyme sprigs
150g calamari, cleaned, rinsed and sliced into 1cm-thick rings
250g skinned and deboned chicken thighs, cut into even, bite-size pieces
150g cooking chorizo, sliced into
5mm-thick rounds
12 king prawns, cleaned and left whole
300g red peppers (like piquillo peppers), grilled, skinned and sliced into 1cm-thick strips
lemon wedges, to serve
good handful flat-leaf parsley, finely chopped, to serve