Chicken and chorizo paella
- ⏱ 1 hour
- Medium
- Serves 1
- 👥 2-cook recipe
A smoky barbecue paella with crisp-skinned chicken, chorizo, prawns, and vegetables.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Chicken and chorizo...
0/0
COOK 1COOK 2
1Make the vegetables
2Brown the chicken
In the paella pan, add a dash of olive oil and the...
Cook for around 15 minutes, or until the chicken skin...
Turn over and cook for 5 minutes on the other side
3Plate and serve
+ 15 more steps in the app
Chicken and chorizo...
0/0
COOK 2COOK 1
1Make the vegetables
Peel and dice the onion
Peel and dice the carrot
Dice the red pepper and yellow pepper
2Brown the chicken
3Plate and serve
+ 15 more steps in the app
Ingredients
- 1 dash olive oil
- 6 chicken thighs
- 1 onion (peeled and diced)
- 1 carrot (peeled and diced)
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 250 g chorizo (diced)
- 5 garlic cloves (peeled and sliced)
- 1 tbsp smoked paprika
- 1 tbsp tomato purée
- 300 g Arborio risotto rice
- 750 ml chicken stock
- 12 raw king prawns
- 1 handful parsley leaves (chopped)
- 1 lemon (zested)
The full plan
Split between two cooks — each step says who's on it.
1. Make the vegetables COOK 1
- Peel and dice the onion
- Peel and dice the carrot
- Dice the red pepper and yellow pepper
- Peel and slice the garlic cloves
2. Brown the chicken COOK 2
- In the paella pan, add a dash of olive oil and the chicken thighs, skin side down
- Cook for around 15 minutes, or until the chicken skin is well browned and crisp
- Turn over and cook for 5 minutes on the other side
- Remove from the pan and set aside
3. Mise en place COOK 2
- Prep 250 g chorizo: dice
- Prep 1 handful parsley leaves: chop
4. Make the paella COOK 2
- In the paella pan, add the onion, carrot and peppers and cook for 5 minutes, stirring, until softened
- In the paella pan, add the diced chorizo, garlic and smoked paprika and cook, stirring, for a few minutes more
- In the paella pan, add the tomato purée and the rice, stirring the rice and cooking for a couple of minutes, to ensure the grains are well coated in the mixture
- Spread the rice out evenly
- Nestle the chicken thighs back into the pan, skin side up
- Pour the stock carefully around them, taking care not to pour it over the skin
🤝 Cook 1 hands over the tomato purée.
5. Prep the lemon COOK 1
- Zest the lemon and cut it into wedges to serve
6. Set up the barbecue COOK 1
- When ready to cook, set up the barbecue with the coals arranged in the centre of the barbecue, The coals should be hot embers with no flames
- Set the temperature to 200°C, if using a barbecue with temperature control
7. Simmer the paella COOK 2
- Reduce the heat or move to a cooler spot of the barbecue so it's just at a simmer, close the lid of the BBQ and cook for 15 minutes, or until all the stock has been absorbed
8. Cook the prawns COOK 2
- Open the lid and arrange the prawns on top, close the lid and cook for a few minutes, or until the prawns are totally pink
9. Plate and serve BOTH
- Garnish with the finely chopped parsley and lemon zest
- Serve the wedges on the side
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