MIXED CHORIZO PAELLA RICE WITH PIQUILLOS
- SERVINGS
8-10
- PREP TIME
45
MIN
- DIFFICULTY
2-4
MODERATE
INGREDIENTS
- 250g AGM SPANISH CHORIZO
- 2 chicken breast pcs
- 1/3 Cup olive oil
- 4 pcs AGM Chorizo
- 1/3 Cup onion
- 2 Tbsp garlic
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1/3 Cup canned tomato
- 1 kg Paella rice
- 6 Cups chicken stock
- 1 tsp Paprika
- 1 pinch Saffron
- ½ Cup peas
- Olives
- ¼ Cup parsley, chopped
COOKING DIRECTIONS
- Heat oil in a large sized non-stick pan (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes).
- Sauté chicken until golden on all sides. Add in Spanish chorizo, red bell peppers, tomatoes, salt and pepper to taste. Cook for 5 minutes. Pour in the stock (or broth), rice, peas and saffron. Mix all ingredients until well combined.
- Bring to a boil; reduce the heat and cover to allow most of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath.
- Once cooked, place additional sautéed Spanish chorizo on top rice, with blanched piquillos, fried eggs and parsley. Drizzle with a small amount of olive oil over the top before serving.
