Chicken and chorizo paella
Suggested material offered in store
2 tablespoons of olive oil
4 skin-on chicken thighs
150 gr. of Spanish chorizo, cubed
2 cloves garlic, chopped
1 sprig of rosemary
1 teaspoon of smoked paprika
2 gr. of saffron
Piri Piri sauce to taste
½ cup of dry white wine
200gr. of bomba rice
3 cups of chicken stock
In a small saucepan over low heat, bloom the saffron in white wine.
In a paella pan heat the olive oil.
Salt the chicken tighs on both sides. When the oil is hot add the chicken to the pan and brown the chicken thighs on both sides.
Add the chorizo, garlic, rosemary, paprika, piripiri and rice.
Coat the rice with all the seasoning.
Add the infused saffron white wine and the chicken stock.
Bring to a boil, then lower the heat and continue to cook on low heat.
Paella will be ready in about 25 minutes, when rice is tender.
RECIPE BY MARIE-FLEUR ST-PIERRE, executive Chef at Tapeo and Meson.
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