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Chicken & Chorizo Paella-Style Rice

Chicken & Chorizo Paella-Style Rice

with Lemon & Parsley

Customer Favourite
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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!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

capsicum

1 unit

red onion

1 unit

zucchini

3 clove

garlic

1 packet

mild chorizo

1 packet

chicken thigh

2 sachet

smoked paprika

2 packet

arborio rice

2 cube

chicken stock

1 unit

lemon

1 bag

parsley

1 bag

baby spinach leaves

1 packet

garlic aioli

(ContainsEgg)

Not included in your delivery

tbs

olive oil

4 cup

water

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3610 kJ
Fat38.2 g
of which saturates9.3 g
Carbohydrate87.4 g
of which sugars7.1 g
Dietary Fibre0 g
Protein39.1 g
Cholesterol0 mg
Sodium1390 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

While the paella-style rice is baking, slice the lemon into wedges. Roughly chop the parsley leaves.

5

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.

6

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!