Weekly Meal Plan – Winter Week 3, 2022
Cauliflower Shawarma Wraps / Paella / San Choy Bow / One Pan Lasagne
Chicken and Chorizo Paella
Ingredients
- 400 grams chicken thighs - cut into 2.5cm cubes
- 1 cured chorizo sausage - thinly sliced
- 800 mls chicken stock
- 250 grams calasparra rice
- 1 cup frozen peas
- ½ bunch chives - chopped
- garlic aoli - to serve
Soffito
- 4 roma tomatoes - roughly chopped
- 1 jar (285grams) piquilo peppers
- 4 garlic cloves - peeled
- ½ bunch parsley
- ½ bunch thyme
- ½ bunch chives
- 1 tbs olive oil
- 1 tsp saffron threads
- 1½ tbsp smoked paprika
Instructions
- To make the sofrito, combine all the ingredients in a food processor and blitz until combined.
- Heat a large (30cm) frypan over high heat. Add the chicken and chorizo and cook until browned, about 5 minutes.
- Add sofrito and cook a further 3-4 minutes. Pour in stock and bring to the boil.
- Stir in rice, reduce heat and simmer for 20 minutes, or until there is only a small about of liquid in the pan and the rice is tender.
- Add peas and cook without stirring for 5 minutes, to form a nice crust on the bottom. Be sure not to have the pan too high so as not to burn the bottom.
- Season with salt. Squeeze lemon over, sprinkle with chives and serve with some garlic aoli.
