Mixed Chorizo Paella Rice with Piquillos

MIXED CHORIZO PAELLA RICE WITH PIQUILLOS

8-10
45

MIN

2-4

MODERATE

INGREDIENTS
  • 250g AGM SPANISH CHORIZO
  • 2 chicken breast pcs
  • 1/3 Cup olive oil
  • 4 pcs AGM Chorizo
  • 1/3 Cup onion
  • 2 Tbsp garlic
  • 1 Red bell pepper, diced
  • 1 Green bell pepper, diced
  • 1/3 Cup canned tomato
  • 1 kg Paella rice
  • 6 Cups chicken stock
  • 1 tsp Paprika
  • 1 pinch Saffron
  • ½ Cup peas
  • Olives
  • ¼ Cup parsley, chopped
COOKING DIRECTIONS
  1. Heat oil in a large sized non-stick pan  (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes).
  2. Sauté chicken until golden on all sides. Add in Spanish chorizo, red bell peppers, tomatoes, salt and pepper to taste. Cook for 5 minutes. Pour in the stock (or broth), rice, peas and saffron. Mix all ingredients until well combined.
  3. Bring to a boil; reduce the heat and cover to allow most of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath.
  4. Once cooked, place additional sautéed Spanish chorizo on top rice, with blanched piquillos, fried eggs and  parsley. Drizzle with a small amount of olive oil over the top before serving.
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