Chicken, broad bean and chorizo rice makes a succulent Spanish dish that should fill even the largest appetites. Rice is made nice by the rich flavours of meat and vegetables. This authentic paella recipe is a solid meal that won't overpower the tastebuds but is a mouth-watering treasure.
Serves 4
Ready in 1 hour
Per serving:
548kcals
17g fat (2.1g saturated)
41.1g protein
57.3g carbs
6.2g sugar
1.5g salt
1. Heat the oil in a wide-bottomed pan and brown the chicken pieces all over. Remove and set aside.
Garnish this with a good handful of chopped fresh parsley or coriander.
2. Add the chorizo and fry for about 1 minute. Stir in the onions, garlic, pepper and seasoning. Cover, lower the heat and 'sweat' for about 10-15 minutes, stirring occasionally.
3. Return the chicken to the pan. Add the rice, saffron (if using) and wine. Stir and turn up the heat. Let the wine bubble fiercely for 2-3 minutes, add the stock and reduce the heat. Cover and cook for 15 minutes, then add the beans and cook for 5 minutes – the rice should be tender but with bite. Stir once and rest for 5 minutes.
© delicious. magazine
A fruity, ripe white, such as Chardonnay, or a light and smooth red Pinot Noir.
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