Photo of Chicken paella with chorizo by WW

Chicken paella with chorizo

12
11
11
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
With slices of spicy chorizo and the rich smokiness of paprika and saffron, this Spanish one-pot wonder is a feast of flavours

Ingredients

chorizo sausage

100 g, thinly sliced

skinless chicken breast

360 g, (buy 400g) fat trimmed, thinly sliced

olive oil

1 tbs

brown onion

1 medium, thinly sliced

red capsicum

1 medium, thinly sliced

garlic

3 clove(s), crushed

ground paprika

1 tsp, (smoked)

rice, white, dry

200 g, (medium-grain)

canned diced tomatoes

400 g

dried saffron

1 tsp, (1 pinch)

chicken stock

1½ cup(s)

lemon(s)

1 medium, wedges, to serve

fresh flat-leaf parsley

½ cup(s), chopped

Instructions

  1. Heat a large heavy-based frying pan or paella pan over medium heat. Add chorizo and cook for 1–2 minutes each side or until golden. Transfer to a plate. Add chicken to pan and cook for 2–3 minutes each side or until golden. Transfer to a plate.
  2. Heat oil in same pan. Add onion, capsicum and garlic and cook, stirring, for 5 minutes or until softened. Add paprika and rice and cook, stirring, for 1 minute.
  3. Add tomatoes, saffron and stock and bring to the boil. Return chicken and chorizo to pan and reduce heat to low. Cook, covered, for 20–25 minutes or until rice is tender. Sprinkle with parsley and serve with lemon wedges.

Notes

SERVING SUGGESTION: Enjoy with mixed salad leaves.

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