Chicken and Chorizo Paella

Ingredients

• 150g Raw chicken breast
• 80g Cooked pork chorizo
• 75g White rice, long grain, raw
• 60g Yellow onion, raw
• 80g Raw red bell pepper
• 5g Garlic, raw

Method

1. 1Dice the raw chicken breast into bite-sized pieces (approximately 1.5cm cubes). Season lightly with salt and pepper if desired.
2. 2Finely mince the garlic clove. Dice the yellow onion and red bell pepper into uniform pieces (about 1cm).
3. 3Slice the chorizo link into thin rounds or half-moons (about 0.5cm thick).
4. 4Heat a non-stick paella pan or large shallow skillet (10-12 inches) over medium-high heat. If needed, use a light spray of cooking spray.
5. 5Add the diced chicken to the hot pan and cook for 5-6 minutes, stirring occasionally, until the surface is golden and cooked through (internal temperature 165°F/74°C). Transfer to a plate.
6. 6Add the chorizo slices to the same pan and cook for 2-3 minutes until the edges are lightly browned and the oils are released. The chorizo will continue to cook and flavor the dish.
7. 7Reduce heat to medium. Add the diced onion to the pan and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
8. 8Add the diced red bell pepper and cook for another 2 minutes, stirring gently to combine all vegetables.
9. 9Pour in the dry white rice and stir constantly for 1-2 minutes to lightly toast the rice grains. This step releases the rice's nutty flavor and helps it absorb liquids better.
10. 10Add 1.5 cups (360ml) of warm chicken or vegetable broth to the pan, stirring once to distribute evenly. Do not stir again—this allows the rice to develop a golden crust (socarrat) on the bottom, which is traditional for paella.
11. 11Increase heat to high and bring the liquid to a simmer. Once simmering, reduce heat to medium-low and cook uncovered for 15-18 minutes until the rice is tender and the liquid is almost completely absorbed. The rice should have a slight firmness when bitten (al dente).
12. 12Return the cooked chicken to the pan and distribute evenly across the top. Stir gently to combine all ingredients. Cook for an additional 1-2 minutes to warm the chicken through.
13. 13Remove from heat and let rest for 2 minutes. The residual heat will finish cooking any remaining moisture.
14. 14Serve immediately in a shallow bowl or directly from the paella pan. The rice should be creamy yet separate, with a slightly caramelized bottom layer (if desired). Optional garnish: fresh parsley or additional chorizo oil.