Summertime Paella with Chicken, Chorizo and Mussels
1 litre, heated
1 tsp, bruised and infused in the stock
3 whole, infused in the stock
600g chicken thighs, cubed
1 onion, chopped
3 garlic cloves, chopped
½ jar, drained
1 dozen mussels, cleaned & debearded
Salt and freshly ground black pepper
Juice ½ lemon
Lemon wedges, to serve
Chopped parsley, to garnish
Heat the infused stock in a saucepan.
Heat a tsp of EVO in a paella pan. Sauté the chicken until light brown, set aside until later.
Add the remaining EVO to the paella pan and sear the chorizo, add the onion and garlic and cook until soft.
Add the cherry tomatoes and cook for a few minutes until it starts to get dry and oil appears. Add the paprika, cook for 1-2 minutes.
Add the rice and cook on a medium heat for about 5 minutes. Add the infused stock and simmer on low for another 17 minutes. Do not stir. Rotate the pan for even cooking.
Remove the Ñoras peppers from the paella. Once cooled, remove the stem and discard. Open the skin of the peppers and remove the flesh with a spoon, discard the skin. Add the flesh to the paella.
Most of the liquid should be absorbed and the rice should be just slightly firm to the bite.
Add seasoning to taste and add the browned chicken. Turn off the heat. Cover with foil and let it sit for 5-10 minutes.
While the rice is finishing, steam the mussels until open in a separate pan.
Arrange mussels and lemon wedges on top of the paella. Finish with a handful of chopped parsley and lemon juice and serve.
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