Adam Liaw’s chicken and chorizo paella

Name: Adam Liaw’s chicken and chorizo paella
Cook time: 1 h
Yield: 4-6
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 500g chicken thigh fillets, cut into 3cm pieces; 2 chorizo, sliced into 5mm rounds; 200g green beans; ½ can (about 150g) butter beans, drained; ½ cup tomato passata; 2 tsp ground paprika; good pinch of saffron, soaking in ¼ cup hot water; 1 litre chicken stock; 1 tbsp chicken stock powder; 2 cups short- or medium-grain rice, such as koshihikari or arborio

Adam Liaw

June 3, 2025

Cook the chicken and chorizo paella until the rice starts to crackle on the base of the pan.William Meppem

easyTime:30 mins - 1 hourServes:4-6

More traditionally made with chicken on the bone or even rabbit, this Valencian-inspired dish includes chorizo, because we Aussies love it in a paella.

Ingredients

2 tbsp olive oil
500g chicken thigh fillets, cut into 3cm pieces
2 chorizo, sliced into 5mm rounds
200g green beans
½ can (about 150g) butter beans, drained
½ cup tomato passata
2 tsp ground paprika
good pinch of saffron, soaking in ¼ cup hot water
1 litre chicken stock
1 tbsp chicken stock powder
2 cups short- or medium-grain rice, such as koshihikari or arborio

Method

Step 1
Heat a large chef’s pan or shallow casserole dish over medium heat. Add the oil and fry the chicken until lightly browned. Add the chorizo and green beans and continue to fry until the chorizo is browned. Add the butter beans, passata and paprika and stir to combine.
Step 2
Cook for about 3 minutes, then add the saffron and its soaking water, stock and stock powder and bring to a simmer. Simmer for about 5 minutes, then add the rice. Stir gently to mix everything together, then simmer for about 8 minutes.
Step 3
Reduce the heat to low and simmer for a further 10-12 minutes until the liquid is evaporated. You should hear the rice start to crackle on the base of the pan. Remove the pan from the heat, cover and allow it to stand for 5 minutes, then uncover and serve.