Ingredients

Olive oil

12 whole chicken thighs and drumsticks (we used chicken breasts)

2 red peppers, sliced

200g piece cooking chorizo, cut into small chunks

1 large onion, roughly chopped

4 garlic cloves, crushed

2 tbsp hot smoked paprika

1 tsp chilli flakes

1.3 litres chicken stock

375g paella rice

flat-leaf parsley chopped to make 2 tbsp (we used chives instead)

1 lemon, halved

Method

1. Heat the oven to 180C/fan 160C/gas 4. Heat 4 tbsp oil in a very large wide shallow pan, season the chicken and brown it all over in batches. Remove the chicken then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers begin to soften.

2. Add the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chilli and cook for 1 minute, stirring, then add the chicken stock. Put the chicken pieces back, bring the stock to a simmer and cook, covered, over a gentle heat for 15 minutes.

3. Pour the rice all round the chicken and season – if you don’t have a big enough pan, you can transfer everything to a roasting tin. Then put it in the oven and cook for 20-25 minutes or until the stock has been absorbed and the top is golden. Cover the dish with foil and leave to sit for 5 minutes.

4. Scatter with the parsley (or chives) and squeeze lemon juice over the top before serving.

Enjoy!

The post Baked Spanish rice with chicken and chorizo appeared first on Hello! Hooray!.

Yesterday I posted the recipe for sun dried tomato and parmesan bread, and it was really popular! So I thought that I’d post the soup that we made to go with it in case you’re going to try it out this weekend If you’re a veggie, you might want to try my super soup instead!

This recipe is originally from BBC Good Food.

Ingredients

1 tbsp olive oil, plus extra for drizzling
200g cooking chorizo, peeled and diced
1 large onion, chopped
2 carrots, chopped
pinch of cumin seeds
3 garlic cloves, chopped
1 tsp smoked paprika, plus extra for sprinkling
pinch of golden caster sugar
small splash red wine vinegar
250g red lentils
2 x 400g cans chopped tomato
850ml chicken stock
plain yogurt, to serve

Method

1. Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan.

2. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.

3. Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.

Enjoy!

The post Red lentil and chorizo soup appeared first on Hello! Hooray!.