Ultimate Chicken and Chorizo Paella
with Tomato & Rocket Salad and Garlic Ciabatta
Pairing chicken breast with chorizo, this indulgent Ultimate Chicken and Chorizo Paella brings a restaurant quality experience straight into your home.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4 unit(s)
Garlic Clove**
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Lemon
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
50 grams
Chorizo Slices
(Contains: Milk)
240 grams
Diced British Chicken Breast
1 sachet(s)
Smoked Paprika
175 grams
Risotto Rice
20 grams
Chicken Stock Paste
32 grams
Mayonnaise
(Contains: Egg, Mustard)
1 bunch(es)
Chives
125 grams
Baby Plum Tomatoes
120 grams
Peas
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Garlic Bread
600 milliliter(s)
Boiled Water for the Rice
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. Zest and halve the lemon. Peel and grate the remaining garlic (or use a garlic press).
Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the grated garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat.
Once hot, lay the chorizo slices into the pan and fry until crispy, 2-3 mins each side. Once crispy, transfer to a plate covered in kitchen paper. Set aside.
Add the diced chicken and pepper chunks to the (now empty) frying pan on medium-high heat. Season with salt and pepper.
Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Add the smoked paprika to the pan. Stir-fry for 1 min.
Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in the boiled water for the rice, honey (see pantry for both amounts) and the chicken stock paste.
Bring back up to the boil, then pop a lid onto the pan (or cover with foil). Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, combine the mashed garlic and mayonnaise.
Finely chop the chives (use scissors if easier). Halve the baby plum tomatoes.
In a medium bowl, combine half the lemon juice with the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Stir in the tomatoes and set aside.
When the paella is nearly ready, bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.
Once the paella is cooked, stir through the peas.
Stir in the lemon zest and squeeze in a good squeeze of lemon juice.
Taste the rice and season with salt, pepper and more lemon juice if needed.
Share your ultimate chicken and chorizo paella between your bowls. Drizzle over the garlic mayonnaise and crumble the crispy chorizo over the top. Scatter over the chives.
Add the rocket to the bowl with the tomatoes and gently toss together until evenly coated in the dressing.
Serve the paella with garlic bread and the tomato and rocket salad on the side.
Enjoy!
