Paella Recipe

·          250g chorizo sausage
·          1 tablespoon olive oil
·          500g chicken thigh fillets, trimmed, cut into 5cm pieces
·          1 large brown onion, finely chopped
·          2 garlic cloves, crushed
·          1 red capsicum, finely diced
·          1 teaspoon turmeric
·          1 1/2 teaspoons ground cumin
·          1 1/2 cups SunRice White Long Grain Rice
·          400g can chopped Italian tomatoes
·          2 cups Campbell's Real Stock Chicken
·          1 cup frozen peas
·          1/2 cup flat-leaf parsley leaves, roughly chopped
 

 

Step 1
Heat a large heavy-based frying pan over medium-high heat. Add sausage. Cook for 4 minutes, turning, or until browned. Remove to a plate. Cut into 1cm-thick slices.

Step 2
Reduce heat to medium. Add oil and chicken to frying pan. Cook for 2 to 3 minutes each side or until golden. Add onion, garlic and capsicum. Cook, stirring, for 2 to 3 minutes or until soft.

Step 3
Add turmeric, cumin, rice, tomatoes and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionally, or until rice is tender.

Step 4
Remove lid. Stir through peas and sausage. Cook for a further 1 to 2 minutes or until heated through. Sprinkle with parsley.

Serve.