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 full recipe on www.foodandhome.co.za

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.foodandhome.co.za.

Share this recipe:

Cooking tools:

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