Chicken and Chorizo Paella

Name: Chicken and Chorizo Paella
Yield: Serves 6
Ingredients: 60 ml (2 fl oz/1¼ cup) olive oil; 1 large red capsicum (pepper), seeded and cut into strips; 600 g (1 lb 5 oz) boneless, skinless chicken thighs, cubed; 600 g (1 lb 5 oz) boneless, skinless chicken thighs, cubed; 200 g (7 oz) chorizo, thickly sliced; 200 g (7 oz) flat mushrooms, thinly sliced; 3 garlic cloves, crushed; 1 tablespoon finely grated lemon zest; 700 g (1 lb 9 oz) ripe tomatoes, roughly chopped; 200 g (7 oz) green beans, cut into short lengths; 1 tablespoon chopped rosemary; 2 tablespoons chopped parsley; ¼ teaspoon saffron threads soaked in 60 ml (2 fl oz/¼ cup) hot water; ¼ teaspoon saffron threads soaked in 60 ml (2 fl oz/¼ cup) hot water; 440 g (14 oz/2 cups) paella rice; 750 ml (26 fl oz/3 cups) hot chicken stock; lemon wedges, to serve

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

60 ml (2 fl oz/1¼ cup) olive oil
1 large

Main course
Spicy
Gluten-free

Method

Heat the olive oil in a paella pan, or in a large, deep heavy-based frying pan over medium heat. Add the capsicum and cook, stirring, for about 5 minutes. Remove from the pan. Stir in the chicken and cook for 10 minutes, or until browned all over. Remove from the pan. Add the chorizo to the pan and cook for 5 minutes. Remove from the pan. Add the mushroo