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COOK'S NOTES FOR CHICKEN AND CHORIZO PAELLA
But then again, the traditional Spanish paella recipe is well known, this recipe is our interpretation of it. The chicken should be the best you can buy, free range if at all possible. They have much better texture and flavour compared to normal supermarket chickens.
Next onto the chorizo, a very traditional Spanish ingredient. In this recipe we use good quality normal chorizo. If you want to spice up the paella then choose the picante variety, readily available in most supermarkets. Don't under estimate the spiciness of the picante variety of chorizo, it packs a good punch of hot flavours.
We have cooked this paella on a barbecue using a traditional paella but it can be easily be cooked on the hob using a large frying pan. Click here for our page on paella pans and alternatives where we explore the benefits of a different types of pan for cooking paellas.
Rice is always the star of a good paella, the other ingredients simply add flavour to the rice or compliment it. We have written an excellent article on the basics of making any good paella and it can be found by clicking here. Don't be put off if you find it a bit demanding, cook your paella and then read the article again next time you cook paella.
Pimenton is a key ingredient for paellas and in English it is known as sweet smoked paprika. If you can't get hold of the smoked type then standard sweet paprika will do. Sometimes sweet paprika is labelled as Paprika to differentiate it from Hot Paprika which would overpower the flavour of the paella.
Finally to the colour of a good paella. The restaurants will lead you to believe that it should be yellow and that the yellow colour comes from saffron, that's entirely wrong. Saffron adds a delicate flavour to a paella but has very little effect on the colour of the rice. Restaurants typically use yellow food colouring to impart that "typical" golden yellow colour to the rice. This happens in Spain as well where it is considered normal. There are other options to colour the paella rice and we explain them on another page.
Chicken - if using chicken breasts then chop each into 8 pieces
Chorizo - slice then chop the slices in half.
Onion - peel, top and tail and finely chop
Garlic - peel, top and tail and finely chop
Peppers - Remove stalk, pith and seeds. Roughly cut the peppers into 2cm / žin squares.
Parsley or Chives- finely chop the parsley or chop the chives into rough 3cm / 1in lengths
Tomatoes - remove skin and finely chop or blend in a food processor
Saffron -soak in three tablespoons of warm water for at least 20 minutes, stir every five minutes or so to release the flavour and colour
Rosemary - if using fresh rosemary then strip the leaves from the stem