Chicken & Chorizo Paella – Kadai Fire Bowl Recipe 02/06/16
Learn how to cook delicious authentic Spanish chicken and chorizo paella with your Kadai Fire Bowl.
- Serves: 12 people
- Preparation: 15 minutes
- Cooking: 30 minutes
- Chicken fillets (1 kilogram)
- Pre-chopped chorizo (250 grams)
- Risotto rice (700 grams)
- Chicken stock (1.5 litres)
- Finely chopped onions (x2)
- Sliced and deseeded red peppers (x2)
- Frozen peas (250 grams)
- Minced garlic cloves (x4)
- Turmeric (2 tablespoons)
- Glass of wine (white or red)
- Olive oil
- Smoked paprika (3 tablespoons)
1 Prepare your fire bowl for cooking, heat olive oil in Paella Pan
Use approximately 2kg of charcoal to heat your fire bowl. Once your fire bowl is lit and ready, coat your paella pan with olive oil and heat.
2 Put chicken on the pan and cook till brown
Immediately place the chicken fillets in the pan and be sure to cook till fully browned.
3 Now add the chorizo and cook for a couple of minutes
Add the chorizo to the pan and cook for 2-3 minutes.
Cook until you notice all of the oils have been released for maximum flavour.
4 Add garlic, onion, turmeric and smoked paprika
Once you have sufficiently cooked the chicken and chorizo, add the garlic, onion, turmeric and smoked paprika.
5 Add the rice, stir and coat with oil
After you have added the rice to the mixture, stir the dish and sprinkle oil.
6 Introduce the stock and boil/cook for 15 minutes
Add the stock and cook for 15 minutes making sure the rice has soaked up the liquid. Be sure to stir regularly as you cook.
7 Add the peas and pepper, cook for a further 15 minutes
Add the peas and pepper and stir the dish.
Cook for 15 minutes more and carry on cooking until the rice and chicken is done.
8 Add seasoning and taste your paella
Sprinkle seasoning and now you are ready to taste your delicious dish.
9 Dish up, pour some sangria and enjoy!