Blue Osa Recipes: Chorizo and Chicken Spanish Paella

In celebration of our retreat to Spain with Yogi Aaron, our highly acclaimed Blue Osa Kitchen decided to remix the traditional Spanish Paella recipe and give it a bit of Blue Osa farm-to-table flair. Our guests and the Blue Osa family loved the delicious dish and may or may not have had seconds (and thirds)!

How to Make Chorizo & Chicken Spanish Paella:

Here is our detailed recipe guide on making chorizo and chicken Spanish paella with a twist of coconut, straight from the kitchen of Blue Osa.

Servings:

Timing: 15 mins for preparation; 30 mins to cook
Serves: 4

Chorizo and Chicken Spanish Paella Ingredients:

900ml (1 1/2pt) leche de coco (A key Blue Osa ingredient)
Pinch of curry
3 tbsp extra-virgin olive oil
200g (7oz) cooking chorizo, sliced
1 large onion, finely chopped
3 cloves garlic, crushed
1 x 227g tin chopped tomatoes
1 tsp paprika
250g (8oz) basmati rice
1 x 285g jar roasted peppers, drained and rinsed (From the garden of Blue Osa)
125g (4oz) baby spinach leaves (From the garden of Blue Osa)
1 lemon, cut into wedges

 

Spanish Paella Recipe Blue Osa Yoga Retreat

Spanish Paella Recipe Blue Osa Yoga Retreat

Spanish Paella Recipe Blue Osa Yoga Retreat

Spanish Paella Recipe Blue Osa Yoga Retreat

Spanish Paella Recipe Blue Osa Yoga Retreat

Spanish Paella Recipe Blue Osa Yoga Retreat

 

Directions:

  1. Bring coconut milk to a boil. Add a teaspoon of curry and set aside.
  2. Heat 3 tbsp of extra-virgin olive oil in a wide frying pan over medium heat.
  3. Slice and add the chorizo and chicken.
  4. Finely chop the onions and fry for 5 minutes, or until golden.
  5. Add the crushed garlic cloves, chopped tomatoes, and paprika to the onion and fry for another 2 minutes.
  6. Stir in the basmati rice; season well.
  7. Pour the coconut milk over the rice and bring to a boil. Reduce to a simmer and leave the rice to cook uncovered, without stirring, for 10 minutes.
  8. Take the roasted peppers, drain and rinse them, and scatter over. Gently shake the pan; cook for 10 minutes.
  9. Put the baby spinach leaves into a colander and pour over freshly boiled water from a kettle to wilt, then add to the rice. Cover with foil and let rest for 5 minutes.
  10. Serve with a squeeze of lemon, garnish with cilantro and lemon wedges, and enjoy!

Spanish-Paella-Blue-Osa-Kitchen-4

What are your favorite ingredients to add to Spanish paella?

 

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About the Author:

Olivia Christine, Travel Blogger

Olivia Christine is a writer, Travel Blogger and Photographer consulting in social media + content marketing while exploring the world through bartering, volunteering, and adventure discovery. She spent a few months at Blue Osa as a blogging/marketing volunteer, food enthusiast, and private yoga instructor.

 

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