Paella https://thesourcebulkfoods.com.au/wp-content/uploads/2019/02/chicken-paella-c.jpg Dinner 500g chicken pieces (thigh & drumsticks) 250g chorizo sausage 1 Tbsp olive oil 1 large red onion 2 cloves garlic 1 tsp paprika 300g paella or arborio rice 850ml chicken or vegetable stock 150g peas 150g green beans 1 lemon to serve 3-4 sprigs rosemary Over high heat, add olive oil in a paella pan or deep frying pan. Add chicken pieces, and brown all over. Once browned, transfer to a plate. Reduce the heat to low, add finely sliced onion and cook slowly until softened. Add crushed garlic and cook for 1 more minute. Add sliced chorizo and fry until it releases its oils, then stir in paprika and rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally. Add the peas and beans to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well, sprinkle with rosemary and serve with the lemon, cut into wedges. PT30-45M
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Paella

Paella is a one-pot wonder. You might have tried it in restaurants but it's actually simple to make at home. It's a deliciously aromatic rice dish that will make everybody's mouths water.

INGREDIENTS
  • 500g chicken pieces (thigh & drumsticks)
  • 250g chorizo sausage
  • 1 Tbsp olive oil
  • 1 large red onion
  • 2 cloves garlic
  • 1 tsp paprika
  • 300g paella or arborio rice
  • 850ml chicken or vegetable stock
  • 150g peas
  • 150g green beans
  • 1 lemon to serve
  • 3-4 sprigs rosemary
TIME

30-45 Minutes

SERVES

4

DIFFICULTY
METHOD

Over high heat, add olive oil in a paella pan or deep frying pan.

1

Add chicken pieces, and brown all over. Once browned, transfer to a plate.

2

Reduce the heat to low, add finely sliced onion and cook slowly until softened. Add crushed garlic and cook for 1 more minute.

3

Add sliced chorizo and fry until it releases its oils, then stir in paprika and rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock.

4

Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.

5

Add the peas and beans to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender.

6

Season well, sprinkle with rosemary and serve with the lemon, cut into wedges.

7

Dinner

WHERE TO

FROM HERE?

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