Divine Spicy Chorizo Paella Recipe

0:7 PREP • 0:18 COOK
10 Ingredients
Serves 4-6

4

Method

1.

Dice chorizo into small pieces.
2.

Fry until crispy and spoon out onto paper towel to drain.
3.

Saute onion, crushed garlic, finely chopped chilli in the oil leftover from the fried chorizo, over a medium heat.
4.

Add rice and stir for a couple of minutes until all pan juices have been absorbed.
5.

Stir through both jars of salsa until the rice is well coated.
6.

Pour 500 ml of stock and stir. Continue to add stock as rice absorbs, in intervals of about 10 minutes.
7.

Stir through all sliced capsicum and chorizo back to the pan to heat through.
8.

Cook gently until rice is tender. Serve hot with a sprinkle of chives and chopped chilli, Bon Appetit!

Nutritional information

Nutritional analysis per serving (4 servings)

Energy 552kj
Fat Total 4g
Saturated Fat 1g
Protein 20g
Carbohydrate 109g
Sugar 17g
Sodium 2325mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Add chorizo to a cold pan as chorizo is quite high in fat, this will tend to cook out more from a cold pan. A hot pan will sear and seal in the fat.

Use can use a mild, hot or bean salsa. I use a no name brand as there really isn't that much difference in taste but there can be a huge difference in price.

Try to use the three different coloured capsicums as this adds gorgeous colour.

This recipe can easily be doubled. For every extra cup of rice add a jar of salsa. If you like it really meaty add extra chorizo.

Vegetarian? Don't use the chorizo and use vegetable stock. A fantastic tasting paella. Served hot or cold. Better flavour the next day after flavours have had time to infuse.