Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 600grams chicken thigh fillets, halved
- 1 chorizo sausage, sliced
- 1 cup arborio rice
- 240mL Beerenberg Rich & Rustic Chicken Chorizo Paella
- 2 cups chicken stock
- 1 cup frozen baby peas
- 1/3 cup continental parsley leaves
- 1 lemon, cut into wedges
- 4 slices toasted sourdough (to serve)
Description
Featuring chicken thighs, sweet peas, brown onion and a flavourful meal base, this paella recipe is a sure-fire hit for a speedy weeknight dish.
Method
Step 1 of 3
Heat oil in a large frying pan over medium-high heat. Add onion, chicken and chorizo and cook until browned. Add rice, sauce and stock.
Step 2 of 3
Cover and simmer for 20 minutes. Add peas. Simmer for a further 5 minutes or until rice is tender.
Step 3 of 3
Coarsely chop half of the parsley. Stir chopped parsley through paella. Remove paella from heat. Sprinkle paella with remaining parsley. Serve paella with lemon and bread.
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