Chorizo and smoked paprika add another super-tasty dimension to this delicious paella-style baked rice. Serve it with garlic aioli and lemon wedges to keep that Spanish vibe going strong!
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/ Serving 4 people
/ Serving 4 people
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Cut the capsicum into 2cm pieces. Cut the red onion into 2cm wedges. Roughly chop the zucchini. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast until tender and golden, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Roughly chop the mild chorizo. Cut the chicken thigh into 2cm chunks. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chorizo and cook, tossing, until browned, Add the chicken and cook, tossing, until browned, 3-4 minutes. Reduce the heat to medium-high and add the garlic and smoked paprika. Cook until fragrant, 30 seconds. Add the arborio rice, water, the salt and crumble in the chicken stock cubes. Bring to the boil, then remove from the heat.
Transfer the rice mixture to a large baking dish. Cover with foil and bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes.
TIP: 'Al dente' means the rice is cooked through but still has a tiny bit of firmness in the middle.
While the paella-style rice is baking, slice the lemon into wedges. Roughly chop the parsley leaves.
When the rice has finished cooking, stir through the baby spinach leaves, a generous squeeze of lemon juice and 1/2 the parsley. Gently fold in the roasted veggies and season to taste with salt and pepper.
Divide the chicken and chorizo paella-style rice between bowls. Garnish with the remaining parsley and serve the garlic aioli and remaining lemon wedges on the side.
TIP: Garlic aioli is traditionally served with paella in Spain, but feel free to leave it out if you're not a fan!