This delicious Chorizo & Chicken Paella was served up at the recent launch of Lucy Bee’s Coconut Oil cookbook; Rachel and I were instantly sold. But would the kids like it? Hmm, let me see… spicy chorizo, yummy chicken and savoury rice – three of my kids’ favourite foods. Not surprising then, it got top marks!
I don’t know about you but sometimes I laugh at the kinds of foods my kids say they like: parmesan this and pesto that – neither of those things I had even heard of when I was a kid back in the 70s and most probably my mum hadn’t either.
A regular chart-topper on the new kids’ foodie list is chorizo (my brother has insisted I use the powers of this blog to explain that it’s pronounced cho-reezo not cho-reetzo). However you pronounce it, I don’t know any child who doesn’t love this delicious spicy Spanish sausage. Till now I’ve just been throwing it willy-nilly under the grill and giving it a quick roasting.
But then Rachel and I were given a bowl of this beautiful Chorizo & Chicken Paella one rainy Friday in London at the launch of Lucy Bee’s Coconut Oil cookbook (see Rachel’s review in The Friday Dish), and I knew I was on to a winner with a new recipe the kids would love.
This is a really delicious dish; the flavours of the chicken and chorizo combined with saffron and paprika work so well together – yum! It’s very warming and satisfying, perfect for after-school tea as the nights draw in. And the best bit was that the kids really loved it. Mine love chorizo, they love chicken and they love savoury rice. It would have been a bit of a shocker if they hadn’t liked this dish.
I even managed to sneak in the required broad beans without a major fallout. Having never really used broad beans in my cooking, my son did look a bit suspicious. But he ate them quite happily after commenting that they “don’t taste of anything much”. Relief!
Yes, this recipe does call for ingredients you probably won’t have in your cupboard already, but I bet you won’t be cooking this just once. See that jar of saffron as an investment. You’ll use it.
What I Did Differently:
I didn’t use olives (that would have been chancing my luck with the kids). I used frozen broad beans tipped straight into the pan and these worked perfectly. I also used the hot version of Smoked Paprika. It wasn’t too hot (my husband liked it) but it might have been a little on the warm side for my daughter, so next time I will probably go with the sweet version.
Do you need to use Himalayan salt? Probably not; I didn’t – good old table salt worked perfectly fine for me. Although, the recipe book does say that the coconut taste doesn’t come through when you cook with the oil, I did taste it in this dish. Not a problem for me or the family – we really loved it. If you’re not a fan of the taste but want all the benefits of coconut oil then odourless/tasteless coconut oil is available.
Also, instead of simmering this on the stove top you can pop this in the oven on a high temp for about 15 to 20 minutes – worth experimenting with that one.
A word about Lucy Bee coconut oil. You should know us well enough by now to know that we don’t write about anything unless we really love it. I have three different types of coconut oil in my cupboard (not sure how that happened) and I really do prefer the taste of Lucy Bee’s. I don’t know why it tastes different but it definitely has a lighter taste and I would use this brand in this dish again.
So on to the recipe.
Makes 4 (large) servings. Gluten and wheat-free
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