Chicken and pepper paella with chorizo - delicious. magazine

Name: Chicken and pepper paella with chorizo - delicious. magazine
Ingredients: 1 litre good quality chicken stock; Large pinch saffron strands; 6 tbsp olive oil; 6 large British bone-in, skin-on chicken thighs, cut in half (see tips); 1 small onion, finely chopped; 3 garlic cloves, crushed; 150g chorizo sausage, chopped; 2 large tomatoes, deseeded and finely chopped; 300g paella rice (Spanish bomba rice if you can get it, or just use arborio); 3 tbsp roasted piquillo peppers, drained and sliced (or other roasted red peppers in brine); 2 tbsp chopped flatleaf parsley; 50g pitted black olives, roughly chopped; Lemon wedges and aioli (garlicky mayo – see tips) to serve; You’ll also need…; 35cm paella pan or large frying pan; large sheet of strong foil; smaller pan for stock (see Make Ahead).

www.deliciousmagazine.co.uk

This chicken and pepper paella is Spain's answer to a one-pan supper. Be it cooked over an open fire, BBQ, or in the comfort of your kitchen.

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Ingredients

1 litre good quality chicken stock
Large pinch saffron strands
6 tbsp olive oil
6 large British bone-in, skin-on chicken thighs, cut in half (see tips)
1 small onion, finely chopped
3 garlic cloves, crushed
150g chorizo sausage, chopped
2 large tomatoes, deseeded and finely chopped
300g paella rice (Spanish bomba rice if you can get it, or just use arborio)
3 tbsp roasted piquillo peppers, drained and sliced (or other roasted red peppers in brine)
2 tbsp chopped flatleaf parsley
50g pitted black olives, roughly chopped
Lemon wedges and aioli (garlicky mayo – see tips) to serve
You’ll also need…
35cm paella pan or large frying pan; large sheet of strong foil; smaller pan for stock (see Make Ahead).