Using the leg and wing portions from a jointed chicken(see previous post), heat a large casserole or a large frying pan with a lid, brown off the chicken portions in a little olive oil. When these are a lovely golden brown, add a finely chopped onion and a couple of sliced garlic cloves, some finely chopped celery, red pepper and carrot, allow to fry until soft and add some slices of chorizo which should start giving off their delicious red oil and smokey taste. You can also add frozen peas or chopped tomato to bulk out at this stage.
Add 70g paella rice per person and allow to cook for a few minutes, before adding enough chicken stock to cover, then half a teaspoon of smoked paprika and a few strands of saffron and season with salt and pepper. Cover and allow to simmer until most of the liquid is absorbed, then pop a quartered lemon on the top and turn the heat down and cook for another few minutes, hopefully the rice will start to form a slight crust on the bottom (which is my favourite bit), the rice will be cooked perfectly, garnish with some chopped flat leaf parsley.
Delicious with a glass of white Rioja.
Posted by Jules on October 25, 2011 at 12:14 pm
Very yummy Marcus! Where is this dish from?
By the way, hope you don’t mind me linking to your blog in my buddies section on my blog?
Jules
Posted by countrywoodsmoke on October 25, 2011 at 12:54 pm
Hi Jules, it’s a Spanish recipe, just a simplified paella style dish. No worries am glad to be a buddy 🙂
Cheers
Marcus
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Posted by Healthy Living on October 15, 2011 at 4:36 pm
Excellent recipe today thanks for sharing. I really enjoyed reading today’s post.
Check out this healthy recipe – Cheese Topped Vegetables
Posted by Murphy's Test Kitchen on October 15, 2011 at 12:40 pm
Yum! I love the idea of the crust at the bottom.
Posted by cookinginsens on October 14, 2011 at 3:15 pm
Fabulous!
Posted by countrywoodsmoke on October 14, 2011 at 10:14 pm
Thank you.