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Ken's Paella - Chicken and Chorizo

Ken's Paella - Chicken and Chorizo

Paella started out as a Spanish picnic dish. They would fully load the pan and carefully cook it over an open wood fire. I've never tried this.. but I can imagine the wood adds a very subtle aromatic flavor!

Marinate the chicken
Take a few chicken thighs and remove the skin. Prick all over with a sharp knife. Place in a bowl and add olive oil, salt, pepper, paprika and finely chopped fresh Oregano. Just use the oregano leaves not the stems. Mix well and leave in the fridge to marinate for a few hours, or overnight.

Prepare the veggies
Chop a spanish onion. Remove the seeds from some red, green and yellow peppers and then chop the peppers. Crush a few cloves of fresh garlic. Place everything in a paella pan, add a splash of olive oil and mix.

Cooking - Stage 1
Add the chicken to the veggies in the paella pan, then add some slices of Chorizo. Bake in oven at 350F until everything is tender.

Cooking - Stage 2
Add a cup of Arborio rice and sprinkle it with Turmeric, or if you can afford it use Saffron. Add 2 cups of chicken stock and a splash of white wine. Cover pan with aluminum foil and cook in oven at 350F until the rice is done. Remove aluminum foil and serve.

Tech Note:
Using Arborio rice gives the Paella a Risotto type consistency. If you don't want this just use regular long grain rice.

Content written and posted by Ken Abbott
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