Chorizo Paella

Name: Chorizo Paella
Prep time: 10 s
Cook time: 20 s
Total time: 30 s
Yield: 4
Ingredients: 1 pouch (200 g) of Fantino&Mondello Sliced Chorizo; 500 ml (2 cups) cooked white rice; 4 chicken thighs, cut in large pieces; 20 mussels; 20 scampis; 8-10 scallops; 120 ml (½ cup) of langoustines; 90 ml (3 tbsp) white wine; 1 red bell pepper, cut into strips; 250 ml (1 cup) frozen peas; 120 ml (½ cup) ready-made tomato sauce; 60 ml (2 tbsp) vegetable oil; Pinch of paprika; Pinch of saffron; Salt and pepper to taste

Sliced chorizo

We’ve concocted a simplified recipe for chorizo paella that’s ready in just 30 minutes. Try it – it’s scrumptious!

Portions

4 servings

Preparation

10 minutes

Cooking

20 minutes

INGREDIENTS

1 pouch (200 g) of Fantino&Mondello Sliced Chorizo
500 ml (2 cups) cooked white rice
4 chicken thighs, cut in large pieces
20 mussels
20 scampis
8-10 scallops
120 ml (½ cup) of langoustines
90 ml (3 tbsp) white wine
1 red bell pepper, cut into strips
250 ml (1 cup) frozen peas
120 ml (½ cup) ready-made tomato sauce
60 ml (2 tbsp) vegetable oil
Pinch of paprika
Pinch of saffron
Salt and pepper to taste

PREPARATION

Preheat the oven at 350 °F.
In a large skillet, brown Chorizo, bell peppers and chicken in vegetable oil.
Once chicken is golden brown, add tomato sauce, rice and frozen peas. Stir all ingredients together.
Pour in an oven-safe dish and bake for 10 minutes.
During this time, poach the mussels in the white wine.
Take out the dish and add the scampis, the langoustines, the scallops and the mussels (opening up), the paprika and the saffron. Continue cooking for 10 minutes or until seafood is thoroughly cooked.
Season to taste.