Easy Paella

14 ingredients
4 steps

Ingredients

  • 1 None spicy chorizo sausage, sliced
  • 1 tbsp olive oil
  • 1 None red pepper, seeded and sliced
  • 1 None yellow pepper, seeded and sliced
  • 1 None onion, finely chopped
  • 1 clove garlic, crushed
  • 3 cups cold cooked long-grain or arborio rice
  • 1 cup white wine
  • 1 cup chicken stock
  • Pinch None saffron threads, soaked in 2 tbsp hot water
  • 12 oz fresh or frozen squid bodies, sliced into rings
  • 2 cups shredded cooked chicken
  • None None Chopped fresh parsley, to serve
  • None None Lemon, to serve

Directions

  1. 1
    Heat a large skillet on high heat. Fry chorizo for 3-5 mins, until beginning to brown. Set aside.
  2. 2
    Heat oil in same pan on medium heat. Saute peppers, onion and garlic for 2-3 mins, until tender.
  3. 3
    Add rice, wine, stock and saffron mixture and stir to combine. Season. Bring to a boil. Reduce heat to medium-low; simmer for 5-10 mins, stirring occasionally, until most of the liquid has evaporated.
  4. 4
    Add seafood, chicken and chorizo. Cover and reduce heat to low. Cook, stirring occasionally, for 5 mins. Sprinkle with parsley and serve with lemon.

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