Chicken and chorizo paella

Soak 0,2g saffron in 1 l hot chicken stock

Thinly slice 250g chorizo sausage. Mince 1 red onion. Thinly slice 6 garlic cloves.

Cut 500g beef tomatoes (Coeur de Boeuf) into cubes (or use a tin)

Quarter 375g candy peppers (orange, red and yellow)

Separate the leaves from 38g coriander, then slice the stems.

Cut 500g chicken thighs in 3 cm strips.

Panfry the chorizo in a dry paella pan or wide sauté pan on medium heat, for 3 mins

Remove the chorizo and fry the chicken in the chorizo oil for about 5 mins.

Add the garlic and the onion and fry another 2 mins, stirring from time to time

Add the rice and fry another 3 mins., deglaze with 250 ml white wine and stirr from time to time.

Add the chorizo, tomato cubes and peppers followed by the chicken stock, stir one more time and softly cook for 20 mins.

After 10 mins add the coriander stems.

Serve with the coriander leaves and lemon parts.

(Here the recipe in Dutch in Delicious Magazine)

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