A collaborative effort thanks to good friends @perfectionfreshaus @dorsognasmallgoods + @DevondaleDairy 🖤🙏🏽🌱Remember these recipes are designed to create awareness for people with food insecurities. If you like this recipe please, 🖤consider donating to our friends @OzHarvest you’ll find a link in my bio $1 = 2 meals. donate today #hereforhope
Full Recipe in Details
2 tablespoon extra virgin olive oil
250g chicken thigh fillet, cut into 3cm pieces
2 D’Orsogna 100% Natural Chorizo, skinned and sliced
6 Perfection Fresh Minicaps, split in half with the seeds removed
1 long red chilli, finely chopped
3 cloves of garlic, crushed
1 teaspoon smoked Spanish paprika
2 cups short grain or Spanish rice
1 cup of white wine
425g can crushed tomatoes
4 cups chicken stock
Generous pinch of saffron soaked in ½ cup warm water
2 tablespoons chopped rosemary
1 kg mussels
1 cup peas
1/4 cup chopped parsley
Guide / Instructions
Set a large skillet over medium heat. Once hot, add in the oil and chicken, cooking until browned on all sides.
Add the D’Orsogna Chorizo, Perfection Fresh Minicaps and onion. Stir the mixture until the Chorizo has browned and the onions are soft.
Add in garlic and paprika, stirring for 30 seconds and ensuring the paprika does not burn.
Add the rice and stir well. Pour in the wine and cook until absorbed.
Add tomatoes, stock, saffron and rosemary.
Cook on low heat for 12 minutes.
Add the mussels and cover with a lid, cooking for a further 6-8 minutes.
Stir through peas and cook for an additional three minutes.
Garnish the Paella with parsley and serve immediately.