About this recipe:A little spicy chorizo goes a long way and adds a fabulous flavour to this colourful rice and vegetable dish. Camargue red rice is especially nutritious, with a higher fibre content even than brown rice, and a wonderful nutty texture.
85g chorizo sausage, diced
1 tbsp olive oil
350g skinless chicken breast fillets, cut into 2.5cm chunks
1 large onion, chopped
2 celery sticks, diced
2 garlic cloves, crushed
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
1 yellow pepper, deseeded and diced
250g Camargue red rice
4 tomatoes, finely diced
2 bay leaves
2 sprigs of fresh thyme
750ml boiling water
200g frozen peas
200g frozen sweetcorn
15g fresh parsley, chopped
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Dry-fry the chorizo in a large, heavy-based saucepan or flameproof casserole over a medium heat for about 2 minutes, stirring continuously. Add the oil and chicken and increase the heat slightly, then cook for about 5 minutes until coloured all over, stirring occasionally. Remove the chicken and chorizo from the pan using a draining spoon and set aside.
Add the onion, celery, garlic and peppers to the oil remaining in the pan. Cook, stirring frequently, for 5 minutes until the vegetables are softened slightly. Stir in the rice, tomatoes, bay leaves and thyme, then replace the chicken and chorizo and pour in the water. Bring back to the boil, stirring occasionally. Reduce the heat to low, cover and cook gently for 25 minutes.
Add the peas and sweetcorn, forking them lightly into the rice mixture. Re-cover and continue to simmer for a further 5 minutes until the rice is tender and all the liquid is absorbed. Discard the bay leaves and thyme stalks and season to taste, then fork through the parsley and serve.
Turkey breast or lean diced pork fillet could be used instead of chicken.
I cannot overstate how delicious this recipe is! It tastes even better on the 2nd day, and microwaves well. The Carmargue rice is hearty, and you get a lot of food for your money- I'd say this easily serves more than 4, although, you may want seconds.
It takes a while to chop all the veg, but it's well worth it. - 30 Nov 2008
Never made paella before and used this recipe as a guide with whatever I had to hand. Paella rice, parsley, bay and thyme from the garden, lemon chicken leftover from yesterday, hot chorizio. Very versatile and very, very tasty. Seems a bit stogy compared to basmanti rice but that is how it is supposed to be (I think!) - 06 Aug 2010