Chicken & Chorizo Paella

So, again it has been ages since I have uploaded a recipe… my bad. I was asked by a friend, Leo, why it has taken me so long, so thanks to his motivation to get going again I have put together this meal and very happy to add this as my first recipe of 2012. Paella normally is made with seafood, but I had visitors whom are allergic to shellfish, and decided to do it with chicken and chorizo instead. It worked out great.


1.5 cups of uncooked rice
400g chicken breasts, cut into cubes
3 chorizo sausages
1 cup of frozen peas
1.5 tsp of saffron
3 garlic cloves
1 litre of vegetable stock
1 tsp sea salt
2 tomatoes, chopped
1 onion, chopped
2 leeks, thinly sliced
1 tbsp olive oil


Heat the oil in a big pan and fry the chicken, onion, leeks and chorizo sausages. I fry the chorizo sausages whole first and once they have become a bit more firm, i take them off, slice them in smaller pieces and fry further. Fry all these ingredients until the chicken is cooked. While the chicken and chorizo is cooking, put the saffron, garlic and salt in a mortar and crush together. Add a tbsp of water to activate the saffron’s color. Once the chicken is cooked, add the rice, saffron mixture, peas and chopped tomatoes to the pan. Mix together and fry for 3 minutes.

Now you are ready to add the stock. Use enough stock to cover all the rice and other ingredients, and if there is some stock left over keep it aside if needed for further cooking. Cover the pan and allow to cook until the rice is cooked. The key with paella is too leave it going in the pan after the liquid is gone and let it burn to the bottom of the pan just a little bit. This add beautifully to the taste.

Serve with some fresh lemon wedges, some wine and enjoy. Great combination.