Prep time
MinutesCook time
MinutesServes
Adults
Medium
Difficulty
Easy - Med - HardSimple Aussie Paella
A no-fuss Aussie paella for Sunday night dinner or setting you up for lunches during the week! This recipe is thanks to the team at Transmutation.
Ingredients
- 300g paella rice
- 1L chicken stock
- 1 chorizo sausage (chopped)
- 1 chicken breast (chopped)
- 1 tin of peeled whole tomatoes
- 100g capsicum (cut into strips)
- 1 bunch of rosemary
- Pinch Saffron
- 1 teaspoon of smoked paprika
- 4 cloves of garlic
- 1/2 bulb of fennel
- 1 onion (finely diced)
- 1 stalk celery
- 2 bay leaves
Method
- Add olive oil to to hot pan cook chicken until brown (about 15 minutes). Put aside.
- Fry the chopped chorizo until crispy (10-12 minutes), turning frequently. Put the chorizo aside. Make sure to keep all oil leftover for sofrito.
- Add the onion, celery, fennel, garlic and bay leaves to the oil and cook until tender.
- Add tomato, rosemary, paprika, and saffron, continue to fry for 5 minutes.
- Add the chicken stock and bring to boil.
- Add the chicken, chorizo and rice and arrange pepper strips on top.
- Leave to cook but do not stir any more (you can shake the pan if needed).
- Cook on high for 10 minutes, then turn heat to low for another 10 minutes.
- Turn up heat for to high 2 minutes, then turn the stove off and leave to rest for 3 minutes.
- Sprinkle parsley on top. This paella is best served in a Transmutation Breadtag bowl!
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