New Best Village Style Chicken Paella

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• Ingredientsnts

• 1/2 tsp saffron threads
• 1 tbsp boiling water
• 2 tbsp olive oil
• 200g chorizo sausages, sliced
• 1 large brown onion, finely chopped
• 3 garlic cloves, crushed
• 1.4kg chicken pieces, trimmed
• 1/2 cup dry white wine
• 2 1/2 cups Massel chicken style liquid stock
• 2 cups arborio rice
• 400g can diced tomatoes
• 1 1/2 tsp smoked paprika
• 1 cup frozen peas
• Select all ingredients

• Method Steps

• • Step 1
    Place saffron in a small bowl. Add boiling water and set aside.
  • Step 2
    Heat 2 teaspoons oil in a paella pan or a large, deep frying pan over medium-high heat. Add chorizo and cook, stirring, for 2 minutes. Transfer to a plate lined with paper towel.
  • Step 3
    Add remaining 1 1/2 tablespoons oil, onion, and garlic to the pan. Cook for 2 minutes or until soft. Add chicken. Cook, turning often, for 5 to 6 minutes or until golden. Add wine and 1/2 cup stock. Reduce heat to medium. Simmer, uncovered, turning occasionally, over medium-low heat for 10 minutes or until almost all liquid has evaporated.

  • Recipe Notes & Tips

  • Traditionally paella is served at the table in the pan with lemon wedges. Fresh lemon cuts through the richness of the dish.