Classic Chicken Paella
Rich & smoky Paella rice, with tender chicken pieces, sliced chorizo sausage & fresh basil
Try adding king prawns to the recipe. Keep it crispy - Your Paella should have a slim layer of mildly toasted and caramelized rice at the bottom of your pan. You can turn up the heat for the final few minutes to achieve this
Cooking Method
- Preheat oven to 220, 200c (fan oven), Gas mark 8
- Heat paella dish or ovenproof frying pan on the stove, add the olive oil and chorizo and cook for a few minutes on a high heat
- Add the diced onion and chicken strips, then cook for further 4 mins on a medium heat
- Add the rice to the pan and pour in the seasoned water, then bring to the boil
- Next, mix the Pureety Paella seasoning in
- Place the pan in the oven and cook for 20 minutes
- Take the pan out the oven and add the cherry tomatoes, peas & diced peppers
- Place on the side and cover for 10 minutes
- Then stir through the fresh basil
- Serve with lemon wedges and some fresh basil leaves
Ingredients
- 15ml Extra Virgin Olive Oil
- 60g Red Onion , Diced
- 60g Red Pepper , Diced
- 100g Garden Peas , Defrosted
- 110g Chorizo Sausage , Diced
- 10ml Cherry Tomatoes , Quartered
- 5g Basil , Chopped
- 400ml Water
- 125g Paella Rice
- 200g Chicken Breast , Sliced
- 0.5ml Lemon , Cut into wedges
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