Chicken, Chorizo & Black Pudding Sort of 'Paella'
170g cooking chorizo, cut into chunks
400g chicken breast fillet, sliced
1 onion, sliced
splash white wine or dry sherry
150g paella rice
350ml hot chicken stock
170g black pudding, cut into chunks
lemon wedges, to finish
Put the pieces of chorizo in a wide, deepish pan and slowly heat it, from cold, so that the vividly orange oils begin to run out. Remove the chorizo pieces with a slotted spoon and chuck in the chicken slices, allowing them to brown and crisp on the underside before turning them. Set these aside, also. Fry the onion until soft, golden and tangly, then pour in some wine or sherry. Mind the steam! Tip in the paella rice (which, if I can get it in deepest, darkest Mid-Wales, should present no problem to anyone) and stir very briefly; we are not making a risotto here. Add the chicken stock and then lay the chorizo, chicken and the piece of black pudding on top of the rice. Turn the heat right down and simmer for 10 minutes. Remove the lid and continue to cook until all the liquid has been soaked up and the rice is tender. Quickly, though gently, stir in the parsley and surround the rice with wedges of lemon for squeezing over as you eat.
As far as dinner on the fly goes, this was a definite success and something I have a feeling I'll be cooking again and again. It's meaty and rich so, as well as the lemon to squeeze over, I felt it definitely needed a sharply dressed and crunchy salad to go with. A glass of New Zealand Sauvignon Blanc (Sacred Hill, if you're interested) accompanied it perfectly.