Simple Paella


Simple Paella



  1. Pat chicken dry with paper towel and season with sea salt and freshly ground black pepper.
  2. Heat oil in a large paella pan or frypan over medium-high heat.
  3. Cook chicken, in 2 batches, skin-side down first, for 4 minutes or until browned. Turn over and cook for a further 1 minute. Remove from pan and set aside.
  4. Add chorizo and onion to pan and cook, stirring occasionally, for 2-3 minutes or until golden. Add rice and stir to coat well. Add tomato, garlic, paprika, saffron mixture, stock and wine, and stir to combine. Return chicken to pan and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until liquid is almost evaporated and chicken just cooked through.
  5. Stir in peas and capsicum, remove from heat, then cover with a lid and rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges, if using. Serves 4.

From the book Love to Cook by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.

Ingredients for Simple Paella

Onions Brown (each)

Product of WA (Aust)

$0.15 ea

Tomatoes (each)

Product of Australia

$0.99 ea

Garlic (head)

$1.12 ea

Parsley Continental (bunch)

Product of Australia

$2.29 ea

Garlic Organic (head)

$1.48 ea

Lemons (each)

Product of QLD (Aust)

$0.81 ea

Lemons Organic (each)

Product of QLD (Aust)

$1.33 ea

Onions Red Spanish Organic (each)

Product of SA (Aust)

$0.15 ea