Kalette chicken chorizo paella

Recipe by: Jordan Theodoros

Serves 8-10 (32cm paella pan)

  • 4 large chicken thigh fillets cut into chunks
  • 3 chorizo sausages cut into chunks
  • 320g Kalettes, reserve 10 to garnish and cut remaining  kalettes into quarters
  • 100g peas
  • 1 punnet cherry tomatoes, roasted
  • 2 red capsicums, roasted, peeled and sliced
  • 15g sweet paprika
  • 400g calasparra rice
  • 100ml dry white wine
  • 3 cloves garlic chopped
  • 1 ½ onions,  finely chopped
  • 70ml olive oil
  • 1-1 ½ litres chicken stock
  • 1 lemon juiced
  • 2 lemons sliced in wedges
  • .5g saffron threads steeped in 50ml warm water

Season chicken with paprika, garlic ,salt & pepper, lemon juice and set aside. Place paella pan on a low flame, add chorizo & cook slowly until it begins to render fat, add a little olive oil if needed then add onions and sauté until soft. Add chicken and cook gently until lightly browned. Add rice and stir. Add the wine and allow to evaporate. Add the saffron , sliced kalettes and season with salt and pepper. Begin adding the stock slowly, allowing to simmer until the stock is absorbed, and continue adding stock until the rice is 3/4  cooked. Arrange the whole kalettes, cherry tomatoes  and sliced capsicums and  cover and cook for a further 5 minutes.  Turn off the heat, allowing to rest for a few minutes. Arrange the lemon wedges on top and serve hot.

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