Paella, chicken, chorizo & prawns. This chicken and chorizo paella is a hearty sharing dish that's easy to cook and serve in one dish. Using chorizo in your paella might not be the done thing everywhere, but if you like it, go with it! Read the Paella with chicken and chorizo recipe.

This hearty family dinner is a flavorful, one-pot meal with chicken, Spanish sausage and saffron rice. Stir the chicken and chorizo into the rice; season. Scatter with the peas; cook, without stirring, until the rice. You can cook Paella, chicken, chorizo & prawns using 16 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Paella, chicken, chorizo & prawns

1. Prepare 1 of large onion diced.
2. You need 4 cloves of garlic diced.
3. It's 3 of large chicken breasts chopped into chunks.
4. You need 200 grams of spicy chorizo.
5. Prepare 1 jar of roasted red pepper sliced.
6. You need 2 of large tomatoes chopped.
7. You need 1 of mug full of frozen peas.
8. Prepare 250 grams of raw deveined prawns.
9. Prepare 1200 ml of chicken stock.
10. It's 200 ml of white wine.
11. You need 1 pinch of saffron.
12. You need 1 tsp of sweet paprika.
13. Prepare 1 tsp of turmeric.
14. You need 1 of red chilli finely diced (optional).
15. You need Handful of parsley.
16. It's of Salt and pepper.

A quick and easy Spanish Chicken & Chorizo Paella recipe, from our authentic Spanish cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto. Chicken, Shrimp & Chorizo Paella. this link is to an external site that may or may not meet accessibility guidelines. Seafood-and-Chicken Paella with Chorizo. © Cedric Angeles.

Paella, chicken, chorizo & prawns instructions

1. Chop the onion and garlic, add olive oil to the frying pan or wok and gently fry them..
2. Whilst the onion is softening prepare the chicken and chorizo..
3. When the onion has softened add the chorizo stirring well for a few minutes. Then add the spices stir for a minute..
4. Then add the chicken making sure it’s coated with the spice mixture..
5. Add the white wine and simmer well for a few minutes until almost evaporated. Then add the rice stir for a few minutes ensuring the grains are all coated well. Pour in the stock. On a low heat let it gently simmer, regularly stirring..
6. You can add almost all of the stock but keep some back for later on to help prevent it from sticking..
7. Whilst simmering chop the tomatoes then add to the pan..
8. Chop the peppers..
9. Throw in the pan. Add salt and pepper.
10. Keep stirring and stirring to prevent it from sticking. Then add the diced chilli (optional).
11. Stirring the pan regularly, in between chop the parsley, leave for later. You may need to add more stock, water to the pan, taste the rice. If it has hard grains inside and is nearly dry add more liquid..
12. Once the rice is soft all the way through and there is no hard grains inside. Throw in the prawns and peas. Leave for 4 - 5 minutes so they cook through..
13. The rice should be slightly sticky but not a runny liquid but now. Add chopped parsley and serve..

Review Body: Recipe fixes needed to make this better: Use SPANISH chorizo, and slice, keeping them in rings instead of loosely crumbled. Chicken and chorizo paella - a great twist to the classic paella, really flavorful and makes a great dish for lunch or dinner. A little spicy chorizo goes a long way and adds a fabulous flavour to this colourful rice and vegetable dish. Camargue red rice is especially nutritious, with a higher fibre content even than brown rice. Add red and yellow peppers to paella pan.