Paella
JojoM
A vibrant Spanish paella made with chicken, spicy chorizo, prawns, and saffron-infused rice.
Paella
JojoMA vibrant Spanish paella made with chicken, spicy chorizo, prawns, and saffron-infused rice.
Chef's Tips
You can replace the purée of piquillo peppers with crushed tomatoes or tomato paste.
Add fresh or frozen peas during the rice cooking phase.
For added flavor, slow-cook the paella longer and let a crust form at the bottom.
Add cooked langoustines on top at the end for an impressive finish.
Tools Used
Knife
Cutting Board
Ladle
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Ingredients
Main Ingredients
Instructions
Preparation
- 1
Cut chicken into small cubes and chorizo into 3mm slices or cubes. Refrigerate.
- 2
Peel and mince garlic. Peel and dice red bell pepper. Deseed and mince jalapeño.
Cooking the Base
- 1
In a hot pan, sauté prawns in olive oil for 1 minute per side. Remove and set aside.
- 2
In the same pan, cook garlic, red pepper, and jalapeño in olive oil for 3 minutes.
- 3
Add chicken cubes and cook for 2–3 minutes until browned.
- 4
Stir in piquillo pepper purée, then add rice and stir to coat.
Simmering the Paella
- 1
Season with salt, add broth to cover, and bring to a boil for 2–3 minutes.
- 2
Reduce heat and add more broth to keep rice just submerged. Add saffron.
- 3
Simmer gently without stirring for 12 minutes to allow crust to form.
Finishing
- 1
Arrange prawns on top and cook uncovered for 7 more minutes.
- 2
Optionally, ladle extra broth on top without stirring.
- 3
Add chorizo slices and serve hot.
Nutrition Facts
Serving Size: 1 portion
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
