PAELLA DE POLLO Y CHORIZO
Serves 4
Ingredients
1kg Chicken Pieces (wings, thighs, drumsticks, breast)
150gr Chorizo (you can find it in Aldi, which is much nicer than the ones in other shops)
3 Peppers (red & green, diced into small pieces)
5 Cloves of Garlic (crushed)
6 small tomatoes (cut in halves and grate the flesh but not the skin
500gr Rice (use short grain rice)
1 litre of Chicken Stock (use cubes if you do not have the good stuff)
Saffron (the essence of this dish!!!! Only use a pinch)
Olive Oil (of course)
Parsley (few stalks, always use fresh parsley)
Lemon (the juice of ½ the lemon)
Sea Salt
And lots of love!!!!
Method
Use the widest pan you can find if you don’t have a Paella pan or paellera. Try not to use anything too deep
Cover the bottom of the pan with olive oil, don’t be mean please….
While the oil is heating up cut the peppers into small diced pieces.
Fry the peppers in the pan until they are golden like colour
When they are ready remove them from the pan and set aside
In the same pan fry the seasoned chicken pieces until the skin is brown and then add the cubed chorizo pieces
Add the crushed garlic (leaving 1/3 of the garlic on the pestle/mortar)
Stir well and add the peppers to the mixture. Be careful not to burn the garlic
Add the tomato puree to the mixture and cook for a few minutes until the tomatoes darken in colour and reduce a bit
In the meantime heat up the stock
Prepare your majada in the pestle/mortar which is th 1/3 of garlic, a stalk of parsley, a pinch of saffron, a pinch of salt and a teaspoon of hot stock. Crush all the ingredients really well
Add the rice to the pan, stir for a minute or two and add the hot stock,lemon juice and saffron mixture and stir. Cook on a medium heat for 20 minutes
DO NOT STIR AFTER THE FIRST 5 MINUTES.
If the water has evaporated and the grains on the top are still a bit hard add a couple of spoonfuls of stock
Once it’s cooked cover with a tea towel and rest for 5 to 10 minutes
