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30 minutes
4 peopleAbout this dish
Rice cooked in a wide pan with chicken, chorizo, shrimp and peas, in a stock made from bouillon cubes. Paella comes from Valencia, in Spain, where the traditional version has chicken, rabbit and green beans, usually no chorizo, and is cooked over an open fire. This is a weeknight version in the same spirit, with tomato sauce and stock cubes standing in for a long-cooked base.
Ingredients
Preparation
Dissolve the bouillon cubes in hot water to make a stock.
Brown the chicken pieces and sliced chorizo in a large paella pan or wide skillet.
Add the rice and stir to coat in the fat, then add the tomato sauce and herbs.
Pour in the hot stock, bring to a simmer, and cook uncovered for 15-18 minutes without stirring.
Scatter the peas and shrimp over the top for the last 5-6 minutes of cooking.
Let rest for a few minutes before serving.
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