Hearty and deliciously flavourful! Packed with all the good stuff from tender juicy chicken, saffron, chorizo sausages and more! This no-fail, weeknight dinner Pan Seared Chicken Paella recipe is shared by home cook Randall Goh.
| Servings |
| 2-3 pax |
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Hearty and deliciously flavourful! Packed with all the good stuff from tender juicy chicken, saffron, chorizo sausages and more! This no-fail, weeknight dinner Pan Seared Chicken Paella recipe is shared by home cook Randall Goh.
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Ingredients
- 2 whole chicken leg cut in large pieces
- 2 cups japanese short grain rice
- 100 g chorizo sausages sliced
- 1 medium red pepper diced
- ½ large brown or white onion diced
- ½ cup green beans
- 200 g fresh medium sized tomatoes cut into wedges
- ½ cup sweet peas
- 2 cups chicken stock
- 1 pinch saffron
- ¼ cup olive oil
- 3 cloves garlic minced
- 1 pc lemon cut in half
Chicken marinade
- 2 tbsp paprika
- ¼ tsp salt
- ½ tsp black pepper
- 1 clove garlic minced
Instructions
Prepare chicken stock and marinate chicken
- Using a stainless steel pan, pour in chicken stock and bring it to simmer. Add in saffron and a pinch of salt. Turn off the heat, transfer to a bowl and leave the saffron to infuse into the chicken stock.
- Mix chicken and marinade evenly in a mixing bowl. Set aside.
Cook Paella
- Place the Meyer OPT Steel 24cm saute pan on stove. Heat up the pan on medium high heat. Add olive oil till you see light smoke.
- Add chicken and sear it for 2 mins. Turn to the sides and brown the chicken evenly for 3 mins. #Tips: Watch closely to prevent the chicken from getting burnt.
- Add in green beans, red peppers, onion and chorizo sausages, saute for 5 mins.
- Add in tomatoes and garlic, saute for another 5 mins.
- Pour in the chicken stock and mix evenly.
- Bring it to a boil and add in the rice. Mix evenly. #Tips: Do not stir the paella again.
- Lower the heat allow it to simmer for 20 – 30 mins. It’s ready when the rice have absorb all the chicken stock.
- Turn off the heat, cover with the lid or a towel for at least 10 mins. #Tips: The rice will continue to absorb the stock and it will continue to cook gently till the grains are fully cooked.
Serve warm
- Remove from stove and garnish with sweet peas. Squeeze lemon juice on the paella and serve immediately.