EASY CHICKEN AND CHORIZO PAELLA | SAINSBURY'S RECIPES
An authentic-tasting chicken and chorizo paella recipe that conjures up memories of sunny days in Spain
Provided by Sainsbury's Team
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 11
Steps:
Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.
Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.
Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.
Nutrition Facts : Calories 580 calories, FatContent 15.7 grams, SaturatedFatContent 4.8 grams, SugarContent 5.0 grams, SodiumContent 1640.0 milligrams salt, CarbohydrateContent 60.9 grams, FiberContent 6.0 grams, ProteinContent 45.9 grams
EASY RECIPES | BBC GOOD FOOD
Keep it easy with these simple but delicious recipes. From make-ahead lunches and midweek meals to fuss-free sides and moreish cakes, we've got everything you need.
Provided by Good Food team
Number Of Ingredients 1
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- Preheat the oven to 180ºC/gas 4.
- Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
- Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
- Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
- Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
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Total Time 55 minutes
Category Dinner, Main course, Supper
Calories 383 calories per serving
- Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.
CHORIZO & MOZZARELLA GNOCCHI BAKE RECIPE | BBC GOOD FOOD
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Total Time 35 minutes
Category Dinner, Pasta, Supper
Calories 318 calories per serving
- Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.
CHORIZO & POTATO HASH RECIPE | JAMIE MAGAZINE RECIPES
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 491 calories per serving
- Preheat the oven to 180ºC/gas 4.
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- Sprinkle with sea salt, black pepper and the parsley, to serve.
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Total Time 27 minutes
Category Dinner, Supper
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Calories 417 calories per serving
- Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.
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