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On a cold winters evening nothing beats a good bowl of hot stodgy food. On my weekly shop this week I picked up a packet of paella rice and found this really simple recipe on the back of the packet. Always keen to try new things, I popped the ingredients in my basket and put my limited culinary skills to the test.

The recipe works a treat and so was easy to make. The end result was very tasty, colourful and healthy looking dish, perfect for a blustery January night. If you want a cheap and inviting bowl of food for friends, you couldn’t go far wrong with this.


Ingredients (Serves 4)

  • 150g sliced chorizo
  • 4 chicken thighs cubed
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 1 tsp smoked paprika (if you don’t have smoked it works just as well)
  • 300g paella rice
  • 1 litre chicken stock
  • 2 peppers (different colours for visual appeal) sliced
  • 75g fine beans chopped into bite size pieces and blanched
  • 1 tin chopped tomatoes drained
  • fresh parsley and lemon to serve
1.  Heat olive oil in large pan and add the chorizo and chicken. Cook for 3-4 mins until sealed. Remove and set aside.
2. Add chopped onion to the pan and fry until softened. Add garlic, paprika and paella rice, stir to get an even coating and then add the chicken stock.
3. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally.
4. Return chicken and chorizo to the pan. Add the peppers, fine beans and tomatoes. Stir and cook for 10 minutes until the rice is tender. Add more stock if it starts to stick or dry out.
5. Serve with chopped parsley and a squeeze of lemon.
6. Enjoy with a film and a glass of wine
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