1. Season the chicken with paprika (optional). Brown the chicken in a pan. 2. Move to one side. 3. Fry the onions until cooked (You can cook the chorizo at this point if you wish). 4. Add the turmeric and garlic, cooking for a couple of minutes more. 5. Add the chorizo/sausage and fry a little (Never boil the chorizo). 6. Add rice and about half of the stock. If you like a bit more spice or flavour, at this point you can add a bit of balsamic/lee and perrins, red wine/sherry etc. 7. Add the tomato, peppers and vegetables (save some of the peppers to garnish) 8. Cook on the hob or in the oven until rice is about ready, adding stock as necessary. The Spanish would never stir it again once the last ingredient has been added though. You can put in the oven and leave. Either way, you can't rush a good paella. Don't worry if the 'bottom' burns - they say it is a good sign. Personally, I don't aim to burn but don't worry if it does. 9. Garnish with peppers, bacon and parsley (optional). 10. Serve with Spanish or French bread and white wine. ---------------------------------------------------------------------------
Nutrition
Ingredients
