Chicken and Chorizo Paella

Chicken and Chorizo Paella
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Chicken and Chorizo Paella Image
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Photography of a Chicken and Chorizo paella with Heinz Frito Tomato Base, natural light, solid white background, minimalist composition, general shot --ar 4:5 --v 6.0 --style raw
Heinz Frito Tomato Base
Passata
Chicken and Chorizo Paella
RECIPE
Serves 6
  • 2 tbsp olive oil
  • 1.5 tsp sweet smoked paprika
  • ½ tsp salt
  • 6 chicken thighs, bone in, skin on
  • 1 large white onion, chopped
  • 1 red pepper, chopped into 2cm chunks
  • 1 green pepper, chopped into 2cm chunks
  • 10g parsley, leaves chopped, and stalks finely sliced
  • 225g chorizo, sliced into 1 cm rings
  • 450g paella rice
  • 1 chicken stock cube
  • ½ tsp black pepper
  • 150g frozen peas
  • 1 lemon
Method
1. Preheat oven to 190°C / 170°C/ Gas mark 5.
2. Season chicken with ½ tsp sweet smoked paprika and salt.
3. Heat 1 tbsp olive oil in a casserole pan. Brown chicken skin for 6 mins, then set aside.
4. In the same pan, add 1 tbsp olive oil. Cook onions, peppers, parsley stalks, and chorizo for 8-10 mins.
5. Add paella rice, crumble in stock cube, Heinz Frito base, black pepper, and 500ml boiling water. Place chicken on rice, cover, bake for 20 mins.
6. Add frozen peas, bake for 5 mins until cooked. Rest for 5 mins, squeeze lemon, sprinkle parsley, serve.
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