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Chicken and Chorizo Sausage Paella Recipe Video
|Olive oil||3 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||4 Clove (20 gm), peeled and finely chopped|
|Red pepper||1 , finely diced|
|Yellow pepper||1 , finely diced|
|Skinless chicken breasts||3 , cut into 1 dice|
|Chorizo sausage||1 , thickly sliced|
|Powdered saffron/Saffron strands||1 Teaspoon|
|Chicken stock||1 1⁄2 Liter|
|Paella rice||500 Gram|
|Frozen peas||225 Gram|
|Mussels||220 Gram, in the shell & cleaned|
|Chopped parsley||1 Tablespoon (For Garnishing)|
|Lemon wedges||5 (For Garnishing)|
Calories 1155 Calories from Fat 244
% Daily Value*
Total Fat 27 g41.6%
Saturated Fat 6.5 g32.6%
Trans Fat 0 g
Cholesterol 446.2 mg
Sodium 1614.7 mg67.3%
Total Carbohydrates 135 g45.1%
Dietary Fiber 7.2 g29%
Sugars 13.2 g
Protein 92 g184%
Vitamin A 53.3% Vitamin C 225.1%
Calcium 9.6% Iron 31.8%
*Based on a 2000 Calorie diet
Add the onions and garlic and cook without colour until soft (approx 4-6 minutes)
Add the pepper and cook for a further 2 minutes.
Add the chorizo sausage and cook for a further 2 minutes.
Add the chicken and fry for a further 6-8 minutes, occasionally stirring.
Add the paella rice and cook for 1 minute.
Add the white wine and allow to evaporate until you have 1-2 tablespoons left.
Stir in the saffron and enough chicken stock to cover the rice
Simmer uncovered for approx 15 minutes until the meat is cooked through and the rice is 3/4's cooked. Add more stock if nessacary.
If all the stock is absorbed before the meat is cooked through, add a little more.
Add the prawns, peas and mussels and stir. Cook for a further 6-8 minutes until the mussels are opened and the prawns are cooked through. Discard any mussels that do not open.
Sprinkle with the chopped parsley and serve with lemon wedges.
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