Name: Paella of roasted peppers, chicken and chorizo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 3 large capsicums, any colour, halved, deseeded; 2 tablespoon vegetable oil; 1 litre chicken stock; pinch of saffron threads (optional); 6 boneless chicken thighs, each cut into 3 pieces; 2 small dried Spanish chorizo sausages, halved lengthways and sliced; 1 onion, chopped; 2 clove garlic, crushed; 400 gram fresh or canned chopped tomatoes; 1 tablespoon smoked paprika; 1 teaspoon cumin; 1/4 to 1/2 teaspoon chilli flakes, to taste; 2 cup Arborio or short grain rice; 1/2 teaspoon salt; 1/4 cup chopped parsley and lemon wedges, to serve (optional)

Paella of roasted peppers, chicken and chorizo

This smoky paella recipe combines roasted peppers, tender chicken thighs and spicy chorizo to create a hearty, gluten-free family meal. Serve with refreshing lemon wedges and enjoy!

Serves 6

Prep

20M

Cook

30M

Total

50M

This recipe first appeared in Food magazine.

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Ingredients

3 large capsicums, any colour, halved, deseeded

2 tablespoon vegetable oil

1 litre chicken stock

pinch of saffron threads (optional)

6 boneless chicken thighs, each cut into 3 pieces

2 small dried Spanish chorizo sausages, halved lengthways and sliced

1 onion, chopped

2 clove garlic, crushed

400 gram fresh or canned chopped tomatoes

1 tablespoon smoked paprika

1 teaspoon cumin

1/4 to 1/2 teaspoon chilli flakes, to taste

2 cup Arborio or short grain rice

1/2 teaspoon salt

1/4 cup chopped parsley and lemon wedges, to serve (optional)

Method

1.Preheat the grill. Brush the capsicum skins with oil and grill until skins blacken and blister. Remove and place in a plastic bag to cool.

2.If using saffron, ensure the stock is piping hot, add the saffron and let it steep.

3.Meanwhile, heat remaining oil in a pan and brown chicken thighs over a high heat. When lightly browned, push them to the sides of the pan. Add the chorizo, onion and garlic to the centre of the pan and cook until soft; mix in the tomatoes and cook until thick.

4.Slip the skins off the cooled capsicums, chop the flesh coarsely and set aside.

5.Into the pan, mix the paprika, cumin and chilli. Stir in the rice, add the stock and salt and bring to a boil.

6.Scatter in the chopped capsicum and cover the pan. Reduce heat to low and cook without stirring for 20 minutes or until the rice is tender, all liquid has been absorbed and the chicken is cooked.

7.Without stirring, leave to stand for 5 minutes. Top with chopped parsley and a squeeze of lemon juice, if using.

If gluten-free, check the ingredients in stock and chorizo. Short grain rice releases starch when stirred; to prevent the paella becoming creamy like risotto, don’t stir. – Paella has many variations – using prawns, mussels and firm white fish instead of chicken is popular. If using fish, swap the chicken stock for fish stock. – PER SERVE Energy 562kcal, 2352kj • Protein 33.2g • Total Fat 15.4g • Saturated Fat 4.4g • Carbohydrate 68g • Fibre 6.5g • Sodium 843mg

Note

Women's Weekly Food

Ingredients

Method

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