This chorizo, chicken and olive paella recipe is smokey, rich and packed with flavour. If you don’t own a paella pan then you can resort to a flat shallow frying pan. Try to find the best smoked paprika you can buy. It will add so much depth to the flavour of this dish.
Chorizo, chicken and olive paella
- 2 La Chinata dried peppers smokey dried chilli
- 200 ml boiling water
- 3 cups Chicken Stock I use Simon Gault sachet and water
- 2-3 Tbs olive oil
- 300 g chorizo sausage sliced
- 4 chicken thighs sliced
- 1 red onion chopped
- 2 cloves garlic crushed
- 1 250 ml jar passata
- 11/2 cup Calasparra
- 2 tsp smoked paprika
- several sliced or mushed black olives
- sea salt and pepper
- juice of 1 lime
Remove the seeds from the chilli and pop into a bowl. Cover with boiling water for 20 minutes.
Remove the chillies from the bowl, reserved the liquid and slice the chilli.
Heat the stock and the left over liquid in a pan on the stove. (Tip: can add a pinch of saffron if you have it)
Meantime, heat the olive oil in your paella or large flat bottomed pan. Sear the chorizo for a minute on each side.
Add the onion and garlic and cook until the onion is soft.
Add the passata and cook for a couple of minutes.
Add the rice and the chillis and the pinch of paprika and cook for a couple of minutes.
Add in the stock and bring to the boil for around 10 minutes. Season with salt and pepper.
Add the strips of chicken thigh and the olives and simmer for another 8-10 minutes without stirring. Just shake the pan occasionally to keep the cooking even, but to keep the creation of a crust on the bottom of the pan.
Once the liquid is absorbed, check the rice to see that it is slightly firm to the bite. Add salt and pepper as needed and sprinkle in the lime juice.
Cover with foil and let it rest away from the heat for around 8 minutes before serving.