Easy paella chicken and chorizo
What should you be cooking this month? The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot. My interpretation of it also uses dried tomatoes preserved in oil to give it even more character. Next, slice the red peppers in half easy paella chicken and chorizo remove the seeds and pith, then slice each half into six strips.
Likewise, peel the onion and slice into strips of approximately the same size. As they brown remove them to a plate lined with kitchen paper, using a draining spoon. Next add a little more oil to the casserole, with the heat slightly higher than medium. After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour. Next, stir in the rice and, when the grains have a good coating of oil, add the sun-dried tomato paste, paprika and chopped thyme. Pour in the stock and wine, and add some seasoning. As soon as everything has reached simmering point, turn the heat down to a gentle simmer.
Finally, place the wedges of orange in among the chicken and scatter with the olives. Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite. You can also watch how to make Perfect Rice in our Cookery School Video for Long-grain Rice on this page. I am making the Chicken Basque and Pile It High Rhubarb and Orange Meringue Pie at the weekend. Can the chicken be prepared ahead of time and will the meringue pie need to be refrigerated? Would I have to adjust the cooking time if I use white rice instead? I think it cooks more quickly.
Sign Up to Delia’s Newsletter We love bringing you competitions to enter every month but did you know we also run exclusive offers and competitions for members who receive our email newsletters? What should you be cooking this month? The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot. My interpretation of it also uses dried tomatoes preserved in oil to give it even more character. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size.
