4 chicken thighs, bone in
2 tbsp olive oil
1 tsp sea salt
1 tsp cracked black pepper
1 medium chopped onion
3 cloves of garlic
2 red peppers
1 tbsp smoked paprika
250g short grain rice or paella rice
100g chorizo sausage diced
1.5 litres chicken stock
1 pinch saffron
100g fresh breadcrumbs
50g chorizo sausage diced
1 tbsp olive oil
2 lemons
1 handful of chopped parsley and rosemary
Drizzle the oil into a pre heated paella pan and add the chicken skin side down until golden brown.
Add the chopped onions and garlic and cook for 2-3 minutes.
Add the chopped peppers and smoked paprika and continue to cook.
Pour in the rice and stir together.
Add the chorizo sausage, saffron and pour in the chicken stock.
Cook the paella for 10 minutes, then put in the oven 180c for 20 minutes or until the liquid has evaporated and the rice is cooked.
Place the chorizo, olive oil and bread crumbs into a shallow pan and cook until crisp and crunchy.
Add the fresh chopped chilli and stir together.
When the paella is cooked top with the chorizo crumb, wedges of lemon and sprinkle with parsley.
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