This Chorizo & Chicken Payella is a new take on a Spanish favourite. Traditionally cooked with loads of seafood, I’ve taken it straight to a new direction with spicy chorizo and tender chicken. It’s a great dinner for entertaining for weekend family dinners.
Payella makes great entertaining food. Is is all done on one pot on the stove top and can be cooked while your guests are around…drink in hand. and why not serve my Empanada de Carne (Spiced Beef Patties) as an appetizer before the payella!
Notes About The Payella
- If you happen to have payella seasoning in your local supermarket or speciality store, you could just as easily use this instead of making your own, as stated in this recipe. It makes life a little easier. That being said, I am not sure of the availability of these seasoning packages outside of Spain. It is a just in case you see it somewhere and not sure what it is.
This was perfect for our Saturday. Love the flavour the chorizo added to the dish. Some foods don’t really stand out in dishes, but the chorizo flavour goes through the entire dish, so you really know it’s there.
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Chorizo & Chicken Payella
Ingredients
- 2 cups long grain white rice
- 4 1/2 cups chicken stock
- 1 Cup white wine
- Pinch saffron
- 1 Teaspoon sweet paprika
- 1 Teaspoon garlic powder
- 1 Teaspoon cayenne pepper
- 1/2 Teaspoon ground black pepper
- 1/2 Teaspoon dried rosemary
- 1/2 Teaspoon dried oregano
- Salt and pepper to taste
- 3 Tablespoons olive oil (more if needed
- 1 Onion roughly chopped
- 1 Red pepper roughly chopped
- 4 cloves Garlic crushed
- 2 tomatoes diced in large pieces
- 2 Chicken breast cut into bite size pieces
- 2 Chorizo sausages cut into 1/2 inch pieces
Instructions
- In a medium saucepan heat stock and keep on low covered. Meanwhile infuse the saffron in a couple of tablespoons of cold water. Leave the saffron to infuse for about 15 minutes and then add it to the stock. In a mortar and pestle add the paprika, garlic powder, cayenne pepper, ground black pepper, rosemary and oregano. Give a good stir and add to the stock. Bring to a gentle simmer, cover and turn off heat.
- In a medium size payella pan heat 1 tablespoon of oil and add garlic. Add onions and red pepper. Cook on medium heat until browned and then add a splash of white wine. Continue cooking this way until all the wine has been used and the peppers and onions are soft. This will take about 10 – 12 minutes. Then add the tomatoes and continue cooking until the tomatoes are soft. Approximately 10 minutes. Move vegetables to the side of the pan and make a large circle in the middle of the pan with space to add all the chicken and chorizo. Stir for a minute or two until the chicken has slightly browned and the chorizo has started to sizzle. Then move to one side and add all the rice. Stir until translucent, usually a few moments. Add the stock all at once to paella pan. Give it a good stir and reduce heat to low. Do not cover. Continue stirring every few minutes so it does not stick to bottom of pan. Cook until liquid is just about completely absorbed and rice is tender. If you find the stock has just about absorbed and the rice is still too tough, add a little more water or stock. Turn off heat and cover. Let stand for at least 10 to 15 minutes before serving. Serve with fresh lemon wedges.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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