Chicken and chorizo paella
This vibrant paella is cooked over fire for maximum flavour, layering crisp-skinned chicken thighs, smoky chorizo, and sweet peppers with arborio rice. Prawns are added towards the end of cooking to steam gently, and the dish is then finished with parsley and lemon zest. A perfect paella for summer cooking! For this recipe, we used the Konnected Joe and the Karbon Steel Paella Pan.
Ingredients
Metric
Imperial
- 1 dash of olive oil
- 6 chicken thighs, bone in and skin on
- 1 large onion, peeled and diced
- 1 large carrot, peeled and diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 250g of chorizo, diced
- 5 garlic cloves, peeled and sliced
- 1 tbsp of smoked paprika
- 1 tbsp of tomato purée
- 300g of Arborio risotto rice
- 750ml of chicken stock
- 12 raw king prawns
- 1 handful of parsley leaves, chopped
- zest of 1 lemon, and wedges to serve
Method
When ready to cook, set up the barbecue with the coals arranged in the centre of the barbecue. The coals should be hot embers with no flames. Set the temperature to 200°C, if using a barbecue with temperature control
Add a dash of olive oil to the paella pan and add the chicken thighs, skin side down. Cook for around 15 minutes, or until the chicken skin is well browned and crisp. Turn over and cook for 5 minutes on the other side, then remove from the pan and set aside
- 1 dash of olive oil
- 6 chicken thighs, bone in and skin on
Add the onion, carrot and peppers and cook for 5 minutes, stirring, until softened
- 1 large onion, peeled and diced
- 1 large carrot, peeled and diced
- 1 red pepper, diced
Add the diced chorizo, garlic and smoked paprika and cook, stirring, for a few minutes more
- 250g of chorizo, diced
- 5 garlic cloves, peeled and sliced
- 1 tbsp of smoked paprika
Add the tomato purée and the rice, stirring the rice and cooking for a couple of minutes, to ensure the grains are well coated in the mixture
- 1 tbsp of tomato purée
- 300g of Arborio risotto rice
Spread the rice out evenly, then nestle the chicken thighs back into the pan, skin side up. Pour the stock carefully around them, taking care not to pour it over the skin
- 750ml of chicken stock
Reduce the heat or move to a cooler spot of the barbecue so it's just at a simmer, then close the lid of the BBQ and cook for 15 minutes, or until all the stock has been absorbed
Open the lid and arrange the prawns on top, then close the lid and cook for a few minutes, or until the prawns are totally pink
Garnish with the finely chopped parsley and lemon zest. Serve the wedges on the side
- 1 handful of parsley leaves, chopped
- zest of 1 lemon, and wedges to serve
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