A paella is made easy in this delicious traybake. Chicken and chorizo is cooked with paella rice and peas for a simple midweek supper.
Give it a squeeze of lemon for the final flourish!
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Cal/Serv:
588
Ingredients
1
onion, finely chopped
2
garlic cloves, crushed
1Tbsp.
olive oil
300g
paella rice
450ml
hot chicken stock
400g
chicken thigh fillets, cut into bite-sized pieces
100g
chorizo, cut into 1cm slices
200g
frozen petits pois
1Tbsp.
sweet smoked paprika
Small handful flat-leaf parsley leaves, roughly chopped
Lemon wedges, to serve
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a
medium roasting tin, mix
the onion, garlic, olive
oil, 2tbsp cold water and a generous amount
of seasoning. Cook in
the oven for 10min,
until the onion has
softened slightly.
Step 2Stir the rice and stock
into the tin, cover with
foil and return to the
oven for 25min.
Step 3Remove the foil and
stir in the chicken,
chorizo, petits pois
and paprika. Re-cover
with foil and return
to the oven for 25min,
until the chicken is
cooked through.
Step 4Scatter over the
parsley and serve with
lemon wedges for
squeezing over.
You can add some cooked prawns in at the end for an extra-summery feel.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
