SHOPPING LIST
1 x sachet Spanish Kitchen Arroz Con Pollo Seasoning Mix
1 x jar Spanish Kitchen Sofrito
1 x jar Spanish Kitchen Meat Stock
1 x bag (150g) paella rice
100g x chorizo
320g skinless chicken thighs
125ml red wine
Olive oil
LET'S COOK...
Chop the chicken into bite sized pieces and marinade in a splash of olive oil and the sachet of seasoning mix. Set aside - ideally for at least 30 minutes if time allows.
Slice the chorizo, heat a splash of olive oil in a medium to large pan over a medium to high heat, and gently fry until brown all over and the chorizo is releasing its oil. Scoop out the browned chorizo with a slotted spoon leaving the oil in the pan and set aside on a plate.
Add the marinated chicken to the hot pan and gently fry until brown all over. Again remove the browned chicken with a slotted spoon and set aside with the chorizo.
To the hot pan weigh out and tip in 150g of the rice, stir and toast for 30 seconds. Pour in the red wine and bubble for a minute. Add the jar of sofrito, bubble for another minute before adding the jar of stock. Stir gently, reduce the heat and simmer uncovered without stirring for 12 minutes. Add a splash of water if it starts drying out too much.
Add back the chicken and chorizo and cook uncovered for a further 5 minutes. Check the rice is cooked, turn off the heat and leave covered for 1-2 minutes. Ready to serve!