1、Chicken & chorizo paella

Try swapping traditional seafood paella for a chicken and chorizo version -  a hearty family supper for four

Chicken & chorizo paella recipe

Ingredients

Method

Add the chicken and brown all over – don’t cook completely. Once browned, transfer to a plate. Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins.
  • Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils. Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the hot stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
  • Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon wedges and chopped parsley.

  • https://www.truecookbook.com/recipe/chicken-chorizo-paella-7534/

    2、Chicken with chorizo & leeks

    This Spanish-style dish is full of flavour and can be made ahead
    Chicken with chorizo & leeks recipe

    Ingredients

    Method

    1. On the hob, heat the olive oil in a large frying pan. Season the chicken pieces, then fry, in batches, until golden brown on both sides. Lift out and set aside.
    2. Pour all but 3 tbsp fat from the pan, add fennel and chorizo, then cook, stirring, until the fennel is soft and lightly coloured. Add leeks, cook until soft. Add garlic and paprika, cook for 1 min more, then pour in the Sherry. Let bubble for 1 min, stirring well, taste, then season.
    3. Heat oven to 180C/160C fan/gas 4. Pour the mix into 2 ovenproof dishes. Scatter tomatoes over, then arrange the chicken on top. Cover with foil, then cook for 20 mins, until the chicken is cooked through. During cooking, check and add a little water if it seems to be getting dry.
    4. Turn the oven up to 200C/180C fan/gas 6. Uncover the chicken and season the skin with salt and pepper. Bake for 20-30 mins until the chicken is heated through and the skin is crisp. Rip the coriander leaves over the top and serve straight away.

    3、Chicken liver & chorizo salad

    A hearty, warm salad that's good value and won't leave your tummy rumbling
    Chicken liver & chorizo salad recipe

    Ingredients

    Method

    1. Cook the chorizo in a large frying pan until crisp. Remove with a slotted spoon and set aside, reserving 1 tbsp of the chorizo oil. For the dressing, whisk together the walnut oil, reserved chorizo oil and white wine vinegar, then season.
    2. Melt the butter in the same pan until sizzling, then cook the chicken livers for about 2 mins each side. Combine everything together in a large bowl, then drizzle over the dressing, toss well and serve straight away

    4、Chicken & chorizo traybake

    Gutsy Mediterranean flavours make this spin on roast chicken and chips a really satisfying midweek supper
    Chicken & chorizo traybake recipe

    Ingredients

    Method

    1. Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.
    2. Halfway through the cooking time, give everything a good baste in the chorizo juices.

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