With Spicy Chorizo Sausage
I felt like eating Paella so I made some and ate it. I didn’t follow any hard and fast rules about making Paella, because I’m always experimenting with rice recipes. I love eating rice. Do you ever wonder why there are always tonnes and tonnes of chicken drumsticks on sale? And chicken thighs too.? What happens to the other parts of the chicken? I don’t see a lot of chicken wings or breasts on sale.
I am told Paella originated in the region of Valencia, in eastern Spain. It is now widely eaten in all provinces of Spain, and in every continent of the world. Today, there are many versions of Paella, from vegetarian to seafood to mixed paellas. The best rice for making paella is ‘bomba’ a short grain, almost round rice, also known as paella rice. The average rice absorbs twice its volume of water, but ‘bomba’ absorbs, three times it’s volume, thereby absorbing more flavour but also remaining intact, unlike other short grain rice. I could not lay my hands on bomba (it’s grown in Spain), so I used arborio, which yields a creamier dish.
There are three basic types of rice grain: Short grain (Japonica), long grain (Indica), and medium grain (hybrid). The grains of fragrant long-grain rice tend to remain intact after cooking and are perfect for stir-fries, sauces, pilau and curries; the ones of short grain rice, in general acquire a creamy, sticky texture and are good for risotto, or rice pudding. Examples of long grain rice include: basmati, jasmine, Patna, Carolina, or Texmati. According to Wiki, there are over 40,000 varieties of rice. I mainly use basmati, and a few others. I am sure you do too. Now for the Paella recipe.
Coat or evenly brush a 12-inch round non-stick grill, or skillet with oil and heat over medium high heat. Cook the drumsticks or thighs for seven minutes on each side until well browned and almost done. Remove, drain and set aside.
In the same grill or skillet, cook the chorizo, onions and bell pepper, in the rendered fat. The chorizo will cook in a few minutes, then the onions, and the bell pepper will take the longest cooking time. Remove the chorizo, onions and bell pepper and set aside.
Chicken Paella with Spicy Chorizo Sausage
Preparation time: 30 minutes + time for marinating; Cooking time: 15 minutes + 5 minutes standing time; Serves: 4-6
- 8 chicken drumsticks, or thighs, or breasts cut into two (I prefer thighs)
- 2 tablespoons olive oil
- 100g chorizo sausage, quartered and sliced (I used a spicy one)
- I medium onion, sliced, in half moons
- 1 medium, red capsicum (bell pepper), quartered and julienned
- 3 cloves garlic, crushed
- 400g (2 cups) arborio rice
- ½ teaspoon saffron threads or ½-1 teaspoon turmeric or (I added 1 teaspoon turmeric, saffron highly recommended)
- 150g (1 cup) green peas
- 3 cups chicken stock (broth)
- Salt and freshly ground black pepper, to taste
- 8 medium green prawns peeled and deveined (optional)
- a handful of parsley, chopped
Ingredients for Marinade
- 2 teaspoons paprika
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Combine all marinade ingredients in a good sized container and mix thoroughly. Make a few cross slits on the drumsticks and thoroughly coat them with the marinade. Cover and refrigerate for at least 30 minutes.
- Coat or evenly brush a 12-inch round non-stick grill, or skillet with oil and heat over medium high heat. Cook the drumsticks or thighs for seven minutes on each side until well browned and almost done. Remove, drain and set aside.
- In the same grill or skillet, cook the chorizo, onions and bell pepper, in the rendered fat. The chorizo will cook in a few minutes, then the onions and the bell pepper will take the longest cooking time. Remove the chorizo, onions and bell pepper and set aside.
- Heat the rendered fat or the two tablespoons olive oil in a heavy based 12 inch pan. Add the cooked chorizo, onions, bell pepper and garlic and cook for one minute. Add the rice and continue to cook, stirring, for 3 minutes.
- Add the turmeric and cook until the rice is well coated and yellow in colour. Then add the peas and continue cooking for two minutes.
- Add the chicken stock, stir to combine, season to taste and bring to the boil. Place the chicken drumsticks or thighs on the rice, more or less submerged, and simmer covered, for 15 minutes, adding prawns in the last 5 minutes of cooking (if using prawns). Turn off the heat, and leave covered for another 15 minutes. Add the chopped parsley, fluff the rice and serve hot.
Points to Note:
- The first time I cooked this Paella I added broccoli but it was completely mushed up and messed the taste of the Paella so I’ve since omitted broccoli from this recipe.
- For every cup of rice used, use 1½ cups water.
- I always use turmeric instead of saffron and It works fine for me.
- The first time I used drumsticks but have since been using thighs. They have a better taste.
- If using saffron: then heat the chicken stock (broth), add the saffron and and let it sit for about 10 minutes, before using the broth.
- Frankly speaking I’ve never used the prawns because my kids don’t like them.
- Recipe Updated: 1 January 2017