By Nicole Abou-abdallah, Epigram Food Online Editor
This easy, one-pot recipe will have you dancing the Flamenco after your first bite! Minimal washing up and a filling dish is a match made in heaven.
Time to cook: 50 mins
Serves: 4
What you will need:
• 2 table spoons olive oil
• 1 large onion
• 3 garlic cloves
• 30g fresh flat leaf parsley
• Half a lemon
• 2 peppers (1 red and 1 orange)
• 200g frozen peas
• 1 carrot
• 2 chicken breasts
• 1 ring of chorizo
• 1 table spoon tomato puree
• 1 vegetable stock cube
• 300g paella rice
• Teaspoon of smoked paprika
Method:
- Heat the olive oil in a large paella pan or a medium pot
- Dice the onion, garlic, carrot, and peppers and add to the pan to fry for 7 minutes
- Cut the chicken into strips and add to the pan. Allow to white on the outside for a few minutes
- Slice the chorizo then cut into semi-circles and add to the pan. Here, the dish should start to become fragrant as the chorizo oozes oil
- Finely dice the parsley (stems included) and add to the pan
- Add paprika and salt to taste
Epigram Food/Nicole Abou-abdallah
- Add the paella rice and allow a couple of minutes for the rice to soak up all the flavoursome juices
- Add the tomato puree
- Boil 900ml of water in a kettle and add to the rice. Bring heat down to a simmer for 20 mins. Ensure that you stir regularly to prevent burning of rice at the base of the pot
Epigram Food/Nicole Abou-abdallah
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Feature Image: Unsplash/Annie Spratt
