Sunbeam RC2350 Recipes continued, Spanish Chicken and Chorizo Paella Serves, 900ml chicken stock

Recipes continued

Spanish Chicken and Chorizo Paella Serves 4-6

900ml chicken stock

½teaspoon saffron threads 2 tablespoons olive oil

1 brown onion, finely chopped

2 cloves garlic, crushed

1 teaspoon ground paprika

1 teaspoon smoked paprika

300g (2 rice cups) medium grain rice, rinsed * see page 8

450g chicken thigh fillets, roughly chopped

125g chorizo sausage, halved lengthways, sliced

1 yellow capsicum, thinly sliced ¾ cup frozen peas, thawed

¼cup chopped fresh flat-leaf parsley leaves Salt and pepper, to taste

1.Place stock in a saucepan. Bring to the boil over medium heat.

2.Place saffron threads in a small bowl. Pour over 1 tablespoon boiling water. Leave to stand for 5 minutes.

3.Heat 1 tablespoon of oil in a frypan over medium heat. Add onion and garlic and cook for 3 minutes or until soft. Add paprika, smoked paprika and rice and stir to coat.

4.Transfer mixture to the cooking pan. Add hot stock and stir to combine. Place lid on cooking pan. Depress automatic control lever to “COOK”.

5.Meanwhile heat remaining oil in a frypan over medium to high heat. Add chicken and cook for 4 minutes or until golden. Add sausage and capsicum. Cook for a further 3 minutes.

6.When rice cooking is complete, the lever will automatically switch to “KEEP WARM” mode. Stir through chicken mixture, peas and parsley. Season with salt and pepper. Leave rice in the cooking pan with lid on for 10 minutes. Serve.

13