This frugal Chorizo Paella is delicious that the whole family will enjoy it’s also super easy!
Method
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Heat frypan to high and add diced chorizo and onion. Toss and cook until onion becomes translucent and chorizo starts to brown. You don't need any oil as the chorizo will grease the frypan as it cooks.
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Add to frypan, rice, paprika, season all salt and tomatoes (sliced in half). Toss and coat well.
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Add the water reduce to simmer and cover with a lid for 15 minutes. Do not stir or lift the lid this will allow steam to escape and your rice will not cook completely.
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After 15 minutes remove the lid, add frozen peas and stir through over low heat.
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Add chopped parsley and stir through again.
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Serve
Recipe Hints and Tips:
- Chorizo Paella is not suitable for freezing, if storing keep refrigerated for up to 2 days in an airtight container.
- You can also add 1 double chicken breast, diced and cooked with the chorizo.
