Chicken and Chorizo Paella

with Peas and Sunny Aioli
Pealla, famously cooked in a wide, shallow pan, originally comes from Valencia. And guess what, in Valencian, 'Paella' simply means 'frying pan'.
Cals 842 · Prot 56 · Carbs 92 · Fat 28
Chef's choice
Family-Friendly
Try Hello Chef Now
30 min
Chicken and Chorizo Paella with Peas and Sunny Aioli
Pealla, famously cooked in a wide, shallow pan, originally comes from Valencia. And guess what, in Valencian, 'Paella' simply means 'frying pan'.
Cals 842 · Prot 56 · Carbs 92 · Fat 28
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Paella
Chicken breast
400 Grams
White onion
1 Piece
Garlic cloves
2 Piece
Yellow pepper
1 Piece
Beef chorizo
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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!).
Sauté

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.
Simmer

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. 
Prep aioli

4 Prep aioli

Meanwhile, slice the lemon into wedges. Add the remaining turmeric in a small bowl. Peel and mince 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
Add peas

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. 
Serve

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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