chicken + chorizo paella
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 800g Chicken pieces – I take each piece and cleave it into two pieces
  • 2 Chorizo sausages – sliced (+-250g)
  • 2T Olive oil
  • Marinade
  • 2 Garlic cloves - grated
  • 1t Black pepper
  • 1t Salt
  • 50ml Olive Oil
  • 50 ml Nagmaalwyn (Sherry)
  • Other Ingredients
  • 2T Olive oil
  • 3 Garlic cloves – sliced thinly
  • 1 Red pepper – cut into blocks
  • 1 Handful of fresh origanum (or replace with ½t dried origanum)
  • 5 Sprigs of fresh thyme (I use the whole sprigs)
  • 1t Smoked paprika (I did not have smoked paprika so I used normal paprika and added 6 drops of liquid smoke to my stock)
  • 1 Big pinch of saffron - soaked in a little bit of water
  • 50ml Nagmaalwyn
  • 500g Paella rice
  • 1.75L Chicken stock
Instructions
  1. Marinade - Mix all the marinade ingredients together and marinade the chicken for about ½ hour.
  2. Fry the chicken with the chorizo on medium to high heat until nice and brown.
  3. Take out of the pan and add all the rest of the ingredients except the Nagmaalwyn, rice and stock.
  4. Fry for about 5 minutes and then add the Nagmaalwyn to deglaze the pan. Scrape all the beautiful fried pieces from the bottom of the pan.
  5. Then pack the pieces of chicken in the pan – so they are spread evenly and add the sliced chorizo.
  6. Now add ½ of the stock to the pan and then the rice. Make sure all the rice is submerged in the stock.
  7. At this stage you don’t fiddle with the paella – don’t touch it with a spoon, ladle or anything. Cook over medium heat. When the paella looks dry add the rest of the stock and cook till done – about 40 minutes.
  8. Pour yourself a glass of good wine, rope in a few hungry friends and enjoy the flavours and the moment.
Recipe by Anél Potgieter at https://anelpotgieter.com/?p=3888