Mid Week Paella
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4.9
39 reviews
Excellent
Mid Week Paella
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A fast and easy midweek version of Paella that's full of flavour! I added spinach to make it a complete one pot meal but this is optional.
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Ingredients
- 1 tbsp olive oil
- 350 g / 12 oz chicken thigh fillets , cut into 8 pieces
- 180 g / 6oz chorizo , the best you can afford. I like to use a spicy one. (Note 3)
- 1 small brown onion , diced
- 1 small red capsicum / bell pepper , roughly diced
- 2 cups (packed) shredded spinach (optional - see Note 1)
- 2 garlic cloves , minced
- 1 can (400g/14oz) crushed tomato
- 1 1/2 cups chicken stock/broth
- 1/3 cup frozen peas
- 1 tsp paprika
- 1 cup spanish calasparra rice (Note 2)
- 1 1/2 tbsp parsley , finely chopped
- salt and pepper
Instructions
- Cut chorizo into quarters vertically, then slice into 0.5cm / 1/3 inch pieces.
- Season chicken with salt and pepper.
- Heat olive oil in pan over high heat. Add chicken and sear each side until golden brown, but not cooked through. It will finish cooking with the rice. Remove chicken from the pan onto a plate and set aside.
- Place garlic, onion and chorizo in pan. The chorizo will release oil so you don't need extra oil. Stir and cook for 1 minute until the chorizo starts to brown.
- Add capsicum, then stir and cook for 1 minute until chorizo is dark golden brown.
- Add rice and stir until coated with the oil.
- Add chicken stock, tinned tomato, spinach, half the peas and paprika. Stir gently to mix, bring to simmer then turn down heat to medium high so the stock remains at a gentle simmer.
- Place the chicken into the pan, mostly submerged.
- Cook, without stirring, for 10 minutes. Then scatter the remaining peas over the top and continuing cooking for a further 5 minutes until most of the liquid is absorbed and the rice is cooked but it should still be slightly firm (al dente).
- Remove from heat and let stand for 5 minutes. Any residual liquid will be absorbed while it is resting.
- Scatter with parsley and serve.
Notes
- The spinach is optional. It is not in real paella, I added it to make this a complete meal. You can substitute fresh spinach with a 250g/8oz packet of frozen spinach. Defrost, squeeze out excess water then place bits of spinach around the pan after you add the rice and stock, before you put the chicken in.
- Spanish calasparra rice is a type of rice that is highly absorbent and is not starchy. If you do not have calasparra rice, the best substitutes (in order of preference) is normal medium grain rice, long grain rice, short grain rice, then lastly, risotto rice. If you are using medium, long grain or short grain rice, add an extra 1 tbsp of rice (because they are less absorbent). Note that the texture of the paella will be slightly different depending on what type of rice you use.
- The chorizo is a key part of the flavour base for this dish. If you do not have it, the best substitute is bacon (diced). If you make this with bacon, you will need to make the following adjustments to the recipe: add 1 tbsp olive oil before cooking the onion and garlic. Add 1/2 tsp paprika when you add the stock to the rice. Also adding a pinch of chilli powder is optional (because chorizo is mildly spicy). If you make this without chorizo or bacon, you will also need to add 1/2 tsp salt when you add the stock.
- Different brands of rice can have different levels of absorbency. So it is good to keep a kettle of boiled water handy in case you need it. Do a taste test when the liquid has been absorbed and if the rice is still too hard, drizzle some hot water over the rice and let it continue cooking until the rice is al dente.
- This makes enough for 4 hungry people or 5 normal servings. The nutrition analysis assumes 5 servings.
Nutrition Information
Show Details
Serving
349g
Calories
448cal
(22%)
Carbohydrates
42g
(14%)
Protein
27.7g
(55%)
Fat
19.1g
(29%)
Saturated Fat
5.9g
(30%)
Cholesterol
85mg
(28%)
Sodium
785mg
(33%)
Potassium
629mg
(18%)
Fiber
3.8g
(15%)
Sugar
2.3g
(5%)
Vitamin A
2550IU
(51%)
Vitamin C
42.1mg
(47%)
Calcium
60mg
(6%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 4-5
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 349g | |
| Calories | 448cal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 27.7g | 55% |
| Fat | 19.1g | 29% |
| Saturated Fat | 5.9g | 30% |
| Cholesterol | 85mg | 28% |
| Sodium | 785mg | 33% |
| Potassium | 629mg | 13% |
| Fiber | 3.8g | 15% |
| Sugar | 2.3g | 5% |
| Vitamin A | 2550IU | 51% |
| Vitamin C | 42.1mg | 47% |
| Calcium | 60mg | 6% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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