Yum!
Spanish chorizo is a great add-on for additional flavor in a dish. Whether it is to use to cook pasta, a side dish for baked eggs, or mix with rice, you only need to add this for an added punch of flavor.
The great thing about using chorizo in a dish is that you can reduce (or remove completely) the use of salt. Especially if the chorizo is seasoned well, you only need a few slices and that should be enough to make the dish properly seasoned!
When we went to Barcelona, eating slices of these in small portions called tapas goes really well with an ice cold glass of Cava – a sparkling white wine. Especially on a warm afternoon, having these are a great way to spend a leisure day in a seemingly relaxed Spanish city!
It’s been a while since I had some chorizo – I can’t even remember when! I used to buy from here when I suddenly have the cravings after the Barcelona trip but realized it didn’t taste as good as it was in Barcelona. I still buy from here but don’t eat it served as tapas. But rather, cook with it instead!
This saffron-infused chicken dish is really easy to make and tasty, too! The punch of flavor coming from the chorizo gets balanced with the additional of the lemon juice absorbed by the potatoes.
1kg chicken (I used oyster thighs, bone-in)
3 cloves garlic, minced
1 small onion, chopped
1 tbsp olive oil
200 g potatoes, sliced to about 1 cm thickness
100 g Spanish chorizo, sliced to about 1 cm thickness
1 small lemon, juiced
a pinch of saffron soaked in hot water
salt and pepper to taste
a handful of fresh parsley, chopped (garnish)
Steps:
Place the pan over high heat. When the pan is piping hot, reduce to medium and pour the oil in.
Saute the garlic until golden brown and be careful not to burn it.
Add the chopped onions and cook until translucent.
Add the chopped chorizo and cook for about 2 minutes.
Add the chicken pieces and place skin side down.
Cover and let it cook for 5 minutes. Season with salt and pepper.
Flip the chicken pieces to the other side and cook for another 5 minutes. Keep repeating the same steps for the next 10 minutes. Reduce the heat as necessary if the chicken pieces start to burn. Juice coming from the chicken should gradually come out at this point.
Add the sliced potatoes and lemon juice. Keep flipping the chicken pieces to change sides to prevent from burning and until the chicken is cooked through.
When the chicken is cooked through, add the saffron water.
Wait to boil and simmer until the potatoes are soft.
Adjust seasoning according to preferences. Remove from heat and garnish with fresh parsley.
Serve with hot rice!
Note: I didn’t add any water and just patiently waited to let the chicken’s own juice to come out while cooking. I don’t want to dilute the flavor needing me to add more salt or use chicken stock.
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Saffron I love. But for dietary reasons light turkey sausage has to be used in plaoced of Spanish chorizo. I have made a similar dish to this recipe and it is delicious!
I haven't tried turkey sausage before. Does it have less salt? I know chorizo is not the healthiest food out there so we also eat it in moderation. :) I think the saltiness of the chorizo really match with the slight tanginess coming from the lemon juice, yum!
I buy lite turkey sausage from our grocery store. It has less salt and less fat. That way my husband can enjoy the meal too! He has to restrict his salt and fat intake.
I'm starving at the sight of it! Nice recipe to be done!
This is my basic paella recipe, using the two most popular ingredients commonly seen in paella recipes out there, chicken and chorizo sausage. There are 3 basic ingredients that you need to have in your cupboard in order to make authentic Spanish paella; paella rice, smoked paprika and Spanish saffron.
The rice should be short grain and never long grain. These days you can easily find paella rice in most deli shops and stores out there but keep an eye for either rice from the bomba, bahía or senia varieties, these are the best known. The smoked paprika or Spanish ‘pimentón de la vera’ is an intense spice made from roasted and dried red peppers mainly from the region of Extremadura, again widely available in deli shops.
You can either use sweet or spicy pimentón depending on how much heat you want to give the dish, I prefer to use sweet paprika. The saffron is the key ingredient that provides the aroma and colour to the dish.
Use Spanish saffron from La Mancha region, it is considered to be the best in the world. The method of cooking this paella is very simple as I don’t use an oven like many restaurants do, which sometimes might be tricky to get the rice cooked properly.