Chicken and chorizo paella

• porsi: Serves 4

Bahan-bahan

700ml chicken stock

120ml white wine

Pinch of saffron threads

150g chorizo, chopped

1 tbsp olive oil

4 chicken thighs, bones and skin removed, cut into 2cm pieces

1 onion, finely chopped

1 red pepper, deseeded and finely chopped

2 ripe tomatoes, finely chopped

2 tsp paprika (sweet or smoked)

220g paella rice or Arborio rice

150g frozen peas, thawed

Fresh parsley leaves, chopped

Petunjuk

1 Combine the chicken stock with the wine and saffron in a small saucepan over medium heat. Bring to a simmer, then remove from heat and set aside.

2 Heat a large frying pan or paella pan over a high heat. Add the chorizo and cook for 2-3 minutes or until golden, turning occasionally. Transfer to a plate.

3 Heat the oil in the same pan over a medium-high heat. Working in two batches, brown the chicken pieces on all sides. Transfer to the plate with the chorizo.

4 Add the onion and pepper to the pan and cook over a medium heat for 5-6 minutes until the onion softens.

5 Add the tomatoes and paprika and cook, stirring, for one minute. Return the chorizo and chicken to the pan and stir to combine.

6 Stir in the rice and pour over the chicken stock mixture. Bring to the boil.

7 Reduce the heat to low and cook for 20-25 minutes or until the rice is tender and almost all of the liquid has been absorbed.

8 Stir in the peas and cook, covered, for five minutes longer or until all of the liquid has been absorbed.

9 Remove from the heat, sprinkle with parsley and serve immediately.