IN THE POT | CHICKEN AND CHORIZO PAELLA

I order our groceries online – I’m a huge fan of it. (It’s quick, I can do it in my pajamas, I can check the cupboard to see what I have on hand and I don’t get tempted to buy stuff that isn’t on our list.) I’ve tried both Woolworths and Coles and I much prefer the Coles online experience over the Woolworths one. (Funny enough I prefer to shop in the Woolworths store over the Coles store…)

Anyways, long story short Coles have a great free magazine that they promote their products and share recipes in. This month I decided I’d step outside of my comfort zone and give Paella a bash.  I’ve always wanted to try it but I can’t stand seafood so it’s been off the list – but that was until I stumbled upon this chicken and chorizo version from Coles.

Now, in theory the recipe calls for the saucepan to be put into the oven, but bless our 1980’s house the oven isn’t wide enough to put a roasting pan in let-a-lone a saucepan.  So I improvised.

I cooked the paella on the stove instead and it probably technically is no longer a paella because I was too scared to let it sit on the hot plate for too long without stirring in case I burnt the rice.  But regardless, it was totally yummy and I’m already thinking about whether I can convert the recipe into a slow cooker version.

On last thing about Coles; if you have an iPad download their Feed Your Family application. It’s great – I watched Curtis Stone about 3 times while making this recipe. (Once for the recipe, twice to confirm the recipe and third because Curtis Stone is phwoar!)

Chicken and Chorizo Paella

4 cups Water

3 tsp Salt

Small pinch Saffron threads

1 tbsp Olive oil

1 RSPCA Approved Chicken Paella Pack

1/2 Brown onion, finely chopped

3 cloves Finely chopped

1 Red capsicum, thinly sliced

1/2 Chorizo, cut into thin strips

2 cups Medium grain rice

1/2 tsp Smoked paprika

1 Spring onion, thinly sliced

1/2 Lemon, cut into wedges, for garnish

1. Preheat oven to 200˚C (180˚C fan forced).

2. In large saucepan, heat water and salt, turn off heat and add saffron.

3. Place large oven-proof frying pan or paella pan over high heat and add oil. Season chicken with salt and pepper. Once oil is hot, add chicken and brown on all sides, for about 5 minutes. Remove chicken from pan, reduce heat to medium high and return pan to the heat.

4. Reduce the heat to medium and cook the onion, garlic and capsicum, for 2 minutes, or until softened.

5. Add the chorizo, cook for 1-2 minutes.

6. Stir in the rice then smoked paprika and cook for about 2 minutes or until pan is dry and rice is coated with oil.

7. Add warmed saffron water to the pan and stir to evenly combine. Add the chicken back to the pan, arranging in a single layer, evenly spaced and bring to a simmer over high heat.

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

Serves: 4

Source: Coles Feed the Family