Description
Let’s face it, some nights you just want to whip up something that feels fancy without spending hours in the kitchen. That’s where my Chicken and Chorizo Cheats Paella comes in! This dish is packed with flavour, super easy to throw together, and perfect for a quick weeknight dinner or an impressive weekend meal. Plus, you get to serve it straight from the pan – how fun is that? Let’s get cooking!
Ingredients
Units
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Instructions
- Start by heating up a large pan with a splash of olive oil. Toss in the chicken, chorizo, and onion, and cook on high for about 5 minutes until they’re slightly browned and filling your kitchen with an irresistible aroma.
- Next, stir in the paprika, oregano, garlic, and rice, making sure every grain of rice is coated in those smoky, rich flavours.
- Pour in the hot chicken stock, then scatter the peas and kalamata olives over the top.
- Once the stock starts bubbling, reduce the heat to low and let it simmer gently for about 15 minutes. You’ll know it’s ready when the rice is tender, the liquid has completely evaporated, and you hear a satisfying sizzle.
- Turn off the heat, squeeze over the lemon juice, and finish with a sprinkle of parsley leaves.
- Serve it straight from the pan in the centre of your table and let everyone help themselves – trust me, they’ll be back for seconds!
- Prep Time: 20
- Cook Time: 30
- Category: Recipes
- Method: Cooking
- Cuisine: Spanish