Herb Fed Paella

Main courseServes 4-6

Add a Mediterranean flavour to your summer dining this week with this classic rice dish from the team at Thirsk based Herb Fed Poultry. Pairing their award-winning chicken with delicious chorizo and smoky paprika creates a fantastically easy and flavoursome one pot dish, perfect for alfresco dining with guests in the garden. For more recipe inspiration and to buy their range online visit www.herbfedpoultry.co.uk

Ingredients

500g Herb Fed diced chicken leg

1 large onion diced

3 tbsp extra olive oil

1 tsp salt

3 chorizo sausages cut into chunks

3 garlic cloves sliced thin

2 tbsp tomato purée thinned with a little water

1 tbsp Smoked paprika

Pinch of saffron

300g paella rice

1.5 litre chicken stock

100g frozen mixed veg

Fresh parsley chopped

2 fresh lemons

 

 

Method

  1. Heat your paella pan on a medium heat, once heated add the oil, salt, diced chicken and chorizo and stir through.
  2. Add the onion and garlic and fry until soft and then add the tomato purée and mix.
  3. Add the smoked paprika, pinch of saffron and the stock, mix through. Taste for seasoning and bring to a simmer.
  4. Add the rice, give it a stir and don’t touch for 25-30 minutes. If you think it’s sticking to the bottom, give the pan a jiggle to release or if the rice has not cooked through add a little more water.
  5. Once the rice is nearly cooked add the frozen veg and leave for a further 15 minutes.
  6. Once you’re happy the rice is cooked add your chopped parsley and lemon wedges.
  7. Remove from the heat and cover with foil for 5-10 minutes, serve and enjoy!
Recipe courtesy of @smokin_dans