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!

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This recipe is by James Martin and originally comes from the BBC website.

Ingredients

200g/7oz orzo pasta
225g/8oz cod fillet, skinless and boneless
salt and freshly ground black pepper
5 tbsp olive oil
200g/7oz cooking chorizo, roughly chopped
½ tsp smoked hot paprika
90g/3½oz roasted red peppers (from a jar), cut into strips
3 tbsp chopped fresh flatleaf parsley
½ lemon, juice only

Method

1. Preheat the oven to 200C/390F/Gas 6.

2. Bring a large pan of salted water to the boil, add the orzo and cook for 10-12 minutes, or until just tender. Drain the orzo and set aside.

3. Season the cod with salt and freshly ground black pepper. Heat an ovenproof frying pan until smoking, add one tablespoon of the olive oil and fry the cod for 1-2 minutes on both sides, or until golden-brown all over.

4. Transfer to the oven to cook for 3-4 minutes, or until the fish is cooked through. The original recipe says to put the pan in the oven, but we used a pre-warmed oven proof dish instead.

5. While the cod is in the oven, heat a pan until hot, add the remaining olive oil and the chorizo and fry for 2-3 minutes, or until the chorizo is cooked and the oils are released into the pan.

6. Remove the fish from the oven and flake the flesh onto a plate. Using a slotted spoon, remove the chorizo from the pan and set aside.

7. Add the cooked orzo and smoked sweet paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes. Return the chorizo to the pan and add the roasted red peppers and flaked cod. Mix well to combine and season with salt and freshly ground black pepper. Stir in the parsley and lemon juice.

8. To serve, spoon onto serving plates. Enjoy!

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Before I went to Madrid, I asked Tom if he wanted me to bring anything back for him – he asked for chorizo. I didn’t fancy putting one in my suitcase (which, considering what happened to the suitcase in question, was probably a good thought to have had!) so I decided to chance it and see if they had some at duty free. Thankfully they did! It was quite a large chorizo, ironically labelled as a ‘mini chorizo’, so they must make some huge ones if they class this as being mini! We decided to look for a new recipe including chorizo and found this on the BBC Good Food website.

Ingredients

100g cooking chorizo, skin removed
3 pork sausages, skins removed
¼ tsp smoked paprika
1 tbsp lime juice
small bunch coriander, chopped
½ x 400g can mixed beans, drained and rinsed
1 medium egg, lightly beaten
1½ tbsp olive oil, plus extra to drizzle
2 ciabatta rolls, split and toasted
soured cream, avocado, small handful rocket and chips to serve (optional)

Method

1. In a food processor, pulse the chorizo, sausagemeat, paprika, lime juice and coriander until well combined. Add the beans and some seasoning, and quickly pulse again to mix.

2. Tip into a bowl and mix in just enough egg (about half) to bind. Shape into 2 fat burgers, cover and chill for 15 mins.

3. Meanwhile, heat oven to 200C/180C fan/gas 6.

4. Heat the oil in a pan and fry the burgers for 3 mins on each side. Transfer to a baking sheet and cook in the oven for a further 10 mins until cooked through.

5. Serve the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like. Enjoy!

The post Chorizo Bean Burgers appeared first on Hello! Hooray!.

This does make an excellent mid-week meal and you could also use pasta instead of pastry to make a yummy, creamy pasta bake. And it won’t break the bank either! The recipe below is my adapted version of Jamie’s recipe.

Ingredients

4 x 180g skinless chicken breasts

A knob of butter (leave this out if using bacon or chorizo – see optional ingredients)

Olive oil

A bunch of spring onions

150g button mushrooms

1 heaped tbsp plain flour, plus extra for dusting

1 heaped tbsp low fat creme fraiche

300ml chicken stock (I use a stock cube)

A few sprigs of fresh thyme (or a tsp of dried mixed herbs works well too)

1/3 a nutmeg, grated

1 sheet pre-rolled puff pastry

1 egg

Optional ingredients: 2 rashers smoked bacon/100g chorizo, chopped into small pieces/1 leek instead of spring onions

Method

1. Pre-heat the oven to 200°c/400°F/Gas mark 6. Cut the chicken into chunks (I use my kitchen scissors for this – so much easier!). Put a lug of olive oil and butter into a hot, large pan. Add the chicken and cook for a few minutes until sealed. If adding bacon or chorizo, wait until the chicken is sealed before adding to pan.

2. Meanwhile, make the stock and then wash and trim the spring onions (or leek) and slice. Cut the button mushrooms in half before adding to the pan with the onions. Leave for 2 minutes before adding 1 heaped tbsps of plain flour and creme fraiche. Stir well.

3. Add the chicken stock and stir again. Add the herbs and the nutmeg, and season. Leave to simmer for 5-10 minutes or so.

4. Pour the mixture into an oven proof dish. Roll out the pastry (luckily, my dish is just the right size for the pastry so I don’t need to do any rolling out) and place on top, tidying up the edges. Add a little decoration if you like! Beat the egg and brush a little over the pastry.

5. Place in the oven and cook for 15-20 minutes, or until the pastry is golden. Serve with some steamed vegetables and enjoy!

Post updated 24th June 2016.

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