Smoky, Chicken and Chorizo Paella

This smokey, lemony Chicken and Chorizo Paella by this week’s #HarrisFarmFoodie @carliehassell does not only look good but tastes delish too!

Source: Harris Farm Markets

INGREDIENTS

• 2 cloves of garlic
• 1 onion
• 1 carrot
• pinch of saffron
• 15g of fresh oregano
• 70 g chorizo
• 2 skinless chicken thighs, bone removed
• olive oil
• 1 teaspoon sweet smoked paprika
• 1 tablespoon tomato purée
•  2 cups chicken stock chicken stock
• 1 cup white wine
• 300 g paella rice (or short grain rice)
• 100 g peas
• 1 lemon

METHOD

1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Roughly chop the chorizo and chicken thighs.
2. Put a glug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, and chorizo and allow to fry for a couple of minutes and render out some of the fat from the chorizo.
3. Add the onion, carrot, chicken and paprika, and fry for around 5 minutes, stirring regularly.
4. Stir through the tomato purée  then add the rice and stir for a couple of minutes allowing it to absorb the flavour that’s already in the pan.
5. Pour in 2 cups of warm chicken stock and add in the pinch of saffron and a pinch of salt and pepper, follow with 1 cup of white wine. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in, and adding a splash of water if needed.
6. Stir in the peas, replace the lid, and cook for a further 5 minutes, or until hot through.
7. Test the seasoning and scatter the fresh origano over the paella, and serve with lemon wedges on the side for squeezing over.