Ingredients

Ingredients

8 Chicken thighs

12oz Choritzo sausage

2 pints Chicken Stock

1/4 pint dry white wine

2 teaspoons of Paprika

4oz frozen Peas (defrosted)

12oz Long-grain Rice

1 Large Onion (chopped)

1/2 jar Pimentos (drained and chopped)

A Pinch of Saffron

1 teaspoon of Tomato puree

3 tablespoons of Olive Oil

Salt & Pepper

2 cloves of Garlic (crushed)

Method

Method

Heat the oil in a large frying pan, add the chicken and cook on a medium heat for a few minutes until browned, now remove from the pan and add the onion cook until soft, now add the choritzo and cook for a couple more minutes.

Add the saffron, tomato puree, crushed garlic and paprika to the pan, cook for 1 minute, add the rice and cook for a further 5 minutes.  Now add the hot chicken stock, bring to the boil and simmer for 5 minutes.

Now return the chicken to the rice and simmer gently for about 15 minutes then gently stir in the peas and pimentos and cook for a further 5 minutes or until the rice is tender.

Cooks Tips

Any leftover spanish rice choritzo paella is just a nice if not better reheated the following today.