Hola. The smokiness from the paprika and the chorizo makes this a huge family favourite.
Saute capsicum, onion and garlic in olive oil over medium heat.
In a separate frypan, brown chorizo. Once browned, drain onto paper towel.
Add chicken to capsicum and brown for 1-2 minutes.
Add arborio and stir to toast slightly.
Add tomatoes and paella blend and stir to combine.
Pour over half the hot stock. Stir through. Cover. No more stirring unless you want risotto. Cook over medium heat for 7 minutes.
Add the remaining stock. Cook for a further 7 minutes.
Sprinkle with peas. Cover. Cook for a further 3 minutes or until stock almost completely absorbed.
Can also be cooked in the pressure cooker. Bring to pressure for 8 minutes.
love this recipe, so easy and such a favourite!
I think I’ve made this about 10 times in a short period of time. Everyone loves it!!!! One of those never fail recipes....which reminds me....I need more Paella spice 😱😱😱😱
Easy and delicious ❤️❤️
So tasty, everyone likes it.
Great easy recipe, we ordered Paella at a restaurant and it just did not compare with this one.
Did this recipe originally have saffron in it?