Bring the taste of Spain right into your kitchen with this delicious take on a traditional classic.
|3||Chicken breasts (Main)|
|3 Tbsp||Olive oil|
|150 g||Chorizo sausages (Main)|
|2 tsp||Smoked paprika|
|1 ½ cups||Risotto rice|
|2 Tbsp||Tomato puree|
|3 ½ cups||Chicken stock|
|½ cup||Fresh parsley|
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- Grill the red capsicum until skin is black, allow to cool, then rub skin off. Remove seeds and slice.
- Heat 2 tbsp of oil in a large frying pan. Fry the chicken for 2 to 3 minutes, until golden brown all over. Add the chopped chorizo and continue to cook for 2 minutes then set aside.
- Fry chopped onion for 10 minutes until soft. Add paella or risotto rice, paprika and tomato purée, then cook for 2 minutes. Add the saffron and its water (pinch saffron, soaked in 2 tbsp hot water), roughly chopped tomatoes, red and green capsicum, lemon juice and half the stock. Cook for 10 minutes.
- Return the chicken and chorizo to the pan and add remaining stock and parsley. Cook for a further 10 to 15 minutes, until rice is tender.