Chicken and Chorizo Paella

with Peas and Sunny Aioli

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Instructions

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1 Prep

Cube the chicken. Peel and finely chop the onion and garlic (reserve 1 clove of garlic for step 4). Finely chop the yellow peppers, chorizo and tomatoes. Boil the measured water and dissolve the stock cubes and saffron in it. Rinse and drain the rice thoroughly (see pro tip!).

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2 Sauté

Heat a wide pan with a lid over a medium-low heat with a drizzle of olive oil. Fry the onion and pepper with a pinch of salt for 5 min. Add the chicken and chorizo and cook for 4 min. Add the garlic, a pinch of turmeric (reserve the rest for the aioli) and the smoked paprika and cook for 1 min.

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3 Simmer

Add the oreganorice and tomatoes and give everything a good mix up. Pour the stock over the rice and cover with a lid immediately. Cook for 12 min. 

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4 Prep aioli

Meanwhile, slice the lemon to wedges. Add the remaining turmeric in a small bowl. Peel and crush the reserved garlic directly into the bowl (don't like raw garlic? Go easy!). Add 1/1.5/2 Tbsp of boiled water and mix well. Add the mayonnaise. Season with a generous squeeze of lemon juice and a pinch of salt and pepper

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5 Add peas

After 12 min, remove the lid from the rice. Scatter the peas over the top and cover once more. Cook for 3 min further. 

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6 Serve

Meanwhile, wash and roughly chop the parsley. Once ready, squeeze the remaining lemon juice over the paella. Garnish with the chopped parsley and serve the aioli alongside. 

Tips for fussy eaters

If the rice isn't cooked after 15 minutes, add a splash of water and cook, covered, for 5 minutes further.

Pro tip

The trick to perfectly fluffy, non-mushy rice, is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Pealla, famously cooked in a wide, shallow pan, originally comes from Valencia. And guess what, in Valencian, 'Paella' simply means 'frying pan'.

Cooking Time: 30 min

Cals 840 · Prot 56 · Carbs 91 · Fat 28

Gluten-Free

Ingredients

Number of people

Paella

Chicken breast 400 Grams
White onion 1 Piece
Garlic cloves 2 Pieces
Yellow pepper 1 Piece
Beef Chorizo-deprecated 40 Grams
Tomatoes 1 Piece
Water 300 ML
Chicken stock cube 1 Piece
Splash of saffron 20 ML
Basmati rice 150 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Turmeric powder 2 Grams
Smoked paprika powder 2 Grams
Dried oregano 2 Grams
Green peas 100 Grams
Fresh parsley 15 Grams

Aioli

Lemon 1 Piece
Water 15 ML
Mayonnaise 50 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Pealla, famously cooked in a wide, shallow pan, originally comes from Valencia. And guess what, in Valencian, 'Paella' simply means 'frying pan'.

Cooking Time: 30 min

Cals 840 · Prot 56 · Carbs 91 · Fat 28

Gluten-Free

Instructions

photo

1 Prep

Cube the chicken. Peel and finely chop the onion and garlic (reserve 1 clove of garlic for step 4). Finely chop the yellow peppers, chorizo and tomatoes. Boil the measured water and dissolve the stock cubes and saffron in it. Rinse and drain the rice thoroughly (see pro tip!).

photo

2 Sauté

Heat a wide pan with a lid over a medium-low heat with a drizzle of olive oil. Fry the onion and pepper with a pinch of salt for 5 min. Add the chicken and chorizo and cook for 4 min. Add the garlic, a pinch of turmeric (reserve the rest for the aioli) and the smoked paprika and cook for 1 min.

photo

3 Simmer

Add the oreganorice and tomatoes and give everything a good mix up. Pour the stock over the rice and cover with a lid immediately. Cook for 12 min. 

photo

4 Prep aioli

Meanwhile, slice the lemon to wedges. Add the remaining turmeric in a small bowl. Peel and crush the reserved garlic directly into the bowl (don't like raw garlic? Go easy!). Add 1/1.5/2 Tbsp of boiled water and mix well. Add the mayonnaise. Season with a generous squeeze of lemon juice and a pinch of salt and pepper

photo

5 Add peas

After 12 min, remove the lid from the rice. Scatter the peas over the top and cover once more. Cook for 3 min further. 

photo

6 Serve

Meanwhile, wash and roughly chop the parsley. Once ready, squeeze the remaining lemon juice over the paella. Garnish with the chopped parsley and serve the aioli alongside. 

Tips for fussy eaters

If the rice isn't cooked after 15 minutes, add a splash of water and cook, covered, for 5 minutes further.

Pro tip

The trick to perfectly fluffy, non-mushy rice, is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Paella

Chicken breast 400 Grams
White onion 1 Piece
Garlic cloves 2 Pieces
Yellow pepper 1 Piece
Beef Chorizo-deprecated 40 Grams
Tomatoes 1 Piece
Water 300 ML
Chicken stock cube 1 Piece
Splash of saffron 20 ML
Basmati rice 150 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Turmeric powder 2 Grams
Smoked paprika powder 2 Grams
Dried oregano 2 Grams
Green peas 100 Grams
Fresh parsley 15 Grams

Aioli

Lemon 1 Piece
Water 15 ML
Mayonnaise 50 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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