Page 45 - br-july-2020

July 2020 July 2020

As holidays are still but a dream at the moment, I thought I would bring a
taste of Spain to you, in this months recipe.
Ingredients serves 4
 1 tbsp olive oil
 2 chicken breasts cut into chunks
 2 small onions finely sliced
 1 garlic clove crushed
 140g cooking chorizo sliced
 1 tsp turmeric
 pinch of saffron ( optional)
 1tsp paprika
 300g paella rice
 850ml hot chicken or vegetable stock
 200g frozen peas
 1 lemon cut into wedges.

Method
1. Heat olive oil in a deep frying pan on high heat.

2. Add the chicken breasts and brown all over - don't cook completely.
Once browned transfer to a plate.
3. Reduce heat to low add onions and cook slowly until softened.
4. Add garlic stir for 1min then toss in chorizo and fry until it releases its oils.
5. Stir in turmeric, saffron and paprika, then tip in paella rice. Stir to coat
the rice in the oils and spices for 2mins, then pour in stock.
6. Bring to the boil, return chicken to the pan and simmer for about 20
mins stirring occasionally.
7. Add the peas and simmer for a further 5 mins until rice is cooked.

8. Season well and serve with lemon wedges.

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