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
-
1Heat a large skillet on high heat. Fry chorizo for 3-5 mins, until beginning to brown. Set aside.
-
2Heat oil in same pan on medium heat. Saute peppers, onion and garlic for 2-3 mins, until tender.
-
3Add 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.
-
4Add 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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