Foodkit Recipe
Ray’s Chicken and Chorizo Paella
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Carrots | Peel the carrot and remove the ends of the carrot. With the remaining carrot, finely dice. |
| Garlic Cloves | Peel and chop or slice finely |
| Chicken (Thigh Bone In) | Cut each thigh into quarters. |
| Sausage (Chorizo) | Sliced 2cm thick |
| Rice (Arborio) | |
| Paprika (Smoked) | |
| Onions (Brown) | Peel and finely chop |
| Stock Chicken | |
| Tomato Paste | |
| Parsley |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 10 mins | Heat the oil in a medium sized frying pan over a moderate heat. Add the onion, carrot, garlic, 1/2 teaspoon of salt, chicken and chorizo. Fry gently for 10 minutes or until the onion is soft. |
|---|---|
| Step 2 2 mins | Add the rice and paprika, mix well and stir fry for 1 minute. Add the wine, turn the heat up and let the wine bubble until it is evaporated. |
| Step 3 20 mins | Add the stock and tomato paste. Mix well, bring to the boil and simmer for 20 minutes or until the rice is tender and the liquid is almost completely absorbed. There will be a delicious crust of rice on the bottom of the pan. |
| Step 4 | Sprinkle with parsley and serve. |
Follow Us