Chicken and Chorizo Paella

Paella is not easy to cook. The amount of water to add and cooking duration always baffle me. However, paella can never be missing in a Spanish meal. So, for this week Spanish Saturday dinner, I am cooking Chicken and Chorizo Paella.


Ingredients:
- 1kg of short grain rice (Spanish, Japanese)  
- 1kg of chicken thigh, cut into bite-size pieces 
- 200g of chorizo, cut into thin slices 
- vegetables such as green peas, capsicum 
- 1 yellow onion, chopped 
- 5 cloves of garlic, minced
- 1 teaspoon of paprika 
- 2 teaspoons of tomato paste 
- 1 teaspoon of mixed herbs 
- 2 chicken cubes 
- salt 

Procedures:
1) Add olive oil to a pan and fry chicken and chorizo. When cooked, set it aside. 
2) Salute onions and garlic. Add vegetables and washed rice. 
3) Add tomato paste, paprika, herbs, chicken cube and stir well. 
4) Add water until just covers the rice. 
5) When the water reboils, add chicken and chorizo on top. 
6) Switch to small fire. When the water reduces to the level of the rice and the top rice is not cook, add more water until it covers the rice again. Repeat this until the top rice is cooked. It may takes about 3 times and altogether about 45 minutes. 
7) Serve with lemon slices. 

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