Chicken and Chorizo Paella recipe | Helina Sanchez
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- เผยแพร่เมื่อ 3 ธ.ค. 2022
- My idea was to create the simplest Chicken and Chorizo Paella recipe with ingredients that everyone has at home. So, chicken thighs (or wings), chorizo, canned tomatoes, rice, and chicken stock are all you need for this Chicken and Chorizo Paella recipe.
So let's go!
Chicken and Chorizo Paella recipe. Ingredients for 4 people.
- chicken thighs and/or wings ~ 1 thigh + 3 wings (400-500gr)
- chorizo (raw or cured) ~1/2 cup (100-200gr)
- red bell pepper 1/2
- flat beans 1 handful (optional)
- tomatoes 2 (canned)
- garlic ~ 3 cloves
- rice Bomba or Arborio or short grain rice (not brown) 1.5 cups (320gr)
- chicken stock ~ 4.5 -6 cups. I use 6 cups (1280ml) for my 20-inch pan.
- paprika sweet (smoked) ~ 1.5 teaspoons
- extra virgin olive oil ~ 3 tablespoons
- saffron 1 pinch (optional).
I hope you like my video, if so please give it a thumbs up and share it! And, of course, I would love you to subscribe to my youtube channel, where you can find other paella recipes and other videos of Spanish cuisine.
Website www.paellabarcelona.com
Instagram @paella.barcelona
Tiktok @paellabarcelona
When you are in Barcelona, I would love to invite you to my Paella Cooking Class www.paellabarcelona.com/cooki...
Or join me Online with my Virtual Paella Cooking Class
www.paellabarcelona.com/onlin...
Cheers! XXX
Helina Sanchez
Spanish chef and founder of
Paella Barcelona Cooking School
www.paellabarcelona.com
VIDEO TAGS: paella recipe, how to make paella, spanish paella, Chicken and Chorizo Paella recipe | Helina Sanchez, Chicken, Chorizo Paella recipe, Chicken and Chorizo Paella recipe, Helina Sanchez, spanish paella recipe, authentic paella recipe, seafood paella recipe, chicken and chorizo paella recipe, paella, chicken and chorizo paella, chicken and chorizo
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I really respect that you don't assume your viewers know techniques or ingredients as they are treated in your region. I find that in many re1cipes there are many small details or local ideas that one is expected to know. I do this myself and I can recognize the effort it takes to overcome this bias. You have taught me so much, thank you
Thank you Thank you! Really happy you liked the video! Best best wishes for New Year!
I have never written single comment on TH-cam but here I feel I have and need to…your channel is the most underrated channel here on TH-cam…in my opinion! God bless you, love how you cook but most importantly how educate us all
Wow! Really moved by your words 😍! Thank you so much for watching my videos! Lots of kisses from Barcelona😘😘😘!
Helina - greetings from Vancouver, Canada. Thank you for this amazing recipe. I love your video and the style in which you present your recipe. I wanted to make an authentic chicken and chorizo paella recipe and you helped me. Gracias!
Thank you! Happy my recipe was helpful! Next time you can cook the same way but combine these ingredients with others like shrimp, squid and you will get paella mixta 🥘😉
It looks delicious 😋
thank you for the new upload !!
Thank you so much for watching my videos! 😘😘😘
Still one of my favorite recipes when we learned paella from you through AirBNB!
Thank you thank you! So happy you liked our online cooking! Hope to see you one day here in Barcelona!😘😘😘
Holà de Casablanca 😍🔔bueno👍
Thank you! Really happy you like it!
Estimada Chef, no saber lo feliz que estoy de haber encontrado su canal, pues llevo años buscando a alguien que explicara paso a paso, y bien detallando, como preparar una auténtica paella española. En lo único que tengo duda es :¿qué cantidad de sal se echa, y si lleva vino? Muchas gracias por compartir sus recetas y éxito. Desde Isabela, Puerto Rico
Muchas gracias Maritza! Me alegra que te haya gustado mi video! Sobre la sal, depende de los ingredientes: si tienes el caldo salado, puede ser que utilizas chorizo salado, si has echado sal al pollo antes de freírlo. Yo cuando hago paella de marisco casi no echo la sal, porque los mariscos como por ejemplo mejillones, o la melsa de la sepia dan mucha sal. Hay que corregir la sal mas o menos en el momento cuando ya ha empezado a hervir el caldo añadido. Sobre el vino: se puede añadir medio vaso o todo el vaso de vino blanco en el momento cuando haces el sofrito y lo reduces hasta la mitad. Un beso desde Barcelona 😘
@@helinasanchez-spanishchef
Nelo Palop te falta la cebolla garbanzos y un poco de berengena ysi te gusta las acelgas tambien le queda muy bien y cuando esta terminada le da muy buen sabor un buen cchorro de katcchup y mostaza y salsa de soja veras que delicia
Great channel
Thank you!
Hi Chef, I hope you don’t mind I ask for a request here (as I don’t use FB, IM, etc)
Can you do a informational video for socorat or the golden rice crust such as the do’s and don’t’s , what creates the crust?, the proper color (as I have seen cast iron colored rice crust which looked black and burned)
Thank you from California, USA
Thank you for your question! Yeah, I think I will plan to make a video about socarrat! Thank you again for watching my video!
@@helinasanchez-spanishchef Hola again. Me again :) Have you made the video on the tips for Socorat? I have made paellas but I’m so afraid of burning my rice bottom. So I need help with proper golden crust development, 🙏🙏🙏🙏 Thanks
No te olvides de los mexicanos que hablamos español
😄😄😄
That's not paella (if it contains chorizo is never a paella, just rice with chorizo) and she is definetely not a Spaniard. Even if her lastname is Spanish (probably married or descendant of some Hispanic), her accent is clearly from Eastern Europe. So, please people learn how to properly cook paella from a trusted source!!!