30 Minute Challenge – Chicken and Chorizo Paella

It was a little crazy to try and get back into blogging at 40 weeks pregnant but saying that I need some distraction from this slow waiting game of wondering when she will come. Between an anxious toddler who doesn’t understand why her sister isn’t here now, a sick hubby and my own body struggling with the issues of the uncomfortableness of being 40 weeks pregnant I am starting to unravel a bit at the seams. So blogging is actually something I am trying to use to keep me slightly sane.

In continuation with my 30 minute challenge this month I decided to attempt some homemade paella. Until I moved to the UK I had never tried paella, although it is similar to Jambalaya. Paella is more commonly eaten with mixed seafood but since working in the food market world for the past 2 years I have been introduced to chicken and chorizo paella which I have fallen in love with. Traditionally this would be cooked in a wide, shallow, flat-bottomed paella pan but I found it worked out well in a deep, frying pan. The flavour in this dish is fantastic and while the toddler found it too spicy hubby and I were in love.


Chicken and Chorizo Paella

2 Boneless, Skinless Chicken Breasts, diced in 1/2-inch pieces
1 Tbsp olive oil
1 tsp smoked paprika
1 tsp dried parsley
113g (4 oz) chorizo, cut into 1/4-inch slices
1 onion, chopped
1 red sweet pepper, chopped
3 cloves garlic, minced
300g (1-1/2 c.) Paella Rice*
750mL (3 c.) chicken stock
1 tsp crushed red pepper flakes
1/2 tsp salt
1 generous pinch saffron threads *optional
150g (1 c.) frozen peas, defrosted
1 lemon, juiced
*I used Arborio rice this time and it worked out well
Adapted from Healthy Delicious

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Pea Shoot Risotto #SundaySupper

Sunday Supper is celebrating all things spring and green. I am so excited, dare I say desperate for spring. Winter refuses to give us a break here in the UK which is making everyone long for warmer weather all the more. I just hope we have a decent growing year. Last year was so terrible. Speaking of growing today I am featuring an ingredient that I fell in love with last year and I was going to be oh so clever and show you how easy it is to grow it at home on your window sill. But sadly it has been so cold that the ambient temperature in my house has been too cold for my little pea shoots and I have no growth to show you. But I can tell you how to do it and you can have a try at home. The cheapest way to do this is buy a box of dried peas from your grocery store, but you can buy seeds from a garden centre. Pick a wide pot, fill it nearly full with good potting soil. Don’t worry about spacing, scatter seeds on the soil thickly. Cover with another inch of potting soil and water thoroughly. Pea shoots sprout in a week or ten days and you can begin cutting them, when they are three or four inches long. Cut it so it leaves some of the stem poking through the soil still and it will continue to grow.

But if growing them at home isn’t your thing you can buy them at the store. They should be in the section of the store with packaged greens, like spinach and other salad mixes. These wonderful leafy delights do actually have a delicate taste of sweet peas. We love them garnished in a salad, on sandwiches and also in stir-fries. This was the first in something like a risotto and I have to say it was a wonderful success. I wish I had fully read my own instructions and chopped up the pea shoots finer but it didn’t effect the flavour. Definitely a dish to eat and think about the impending spring. I can’t wait to start sowing seeds and organizing my garden. If you too are longing for spring to hurry up and get here I hope these Sunday Supper Spring inspired dishes help get you in the mood.

Pea Shoot Risotto

1 Onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
300g (1 3/4 c.) Arborio rice
100g (1 c.) Sugar Snap Peas, cut in half
100g (3.5 oz) Pea Shoots, finely chopped
25g (1/4 c.) grated Parmesan cheese
1 tbsp creme fraiche
1 1/2 pints vegetable stock
Salt and Pepper to taste
recipe from Pea Shoots

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Caramelised Carrot and Coriander Risotto

I have a risotto obsession and I am not afraid to admit it. I could eat this creamy rice dish every day of the week and thankfully my family loves it as well so they don’t mind all the experimenting with flavours I do. I just can’t seem to run out of flavour combinations for this tasty dish. And just when I think I found my favourite version I find a new one. So when I saw Becca, from Amuse Your Bouche‘s recipe for a Caramelised Carrot and Coriander Risotto I just had to try it. This slightly sweet and cheesy risotto is perfect as a meat-free dinner option for the whole family. Go check out Becca’s blog and her amazing vegetarian dishes. I hit a cooking block last week as I was struggling to come up with more meat-free ideas for our month challenge and I have been so inspired by her amazing dishes.

Caramelised Carrot and Coriander Risotto

2 Tbsp olive oil
1/2 onion, diced (although I like mine sliced in risottos)
2 cloves garlic, minced
2 medium carrots, finely grated
1 1/2 tsp caster sugar
1/2 tsp salt
200g (1 c.) arborio rice
1 litre (4 c.) vegetable stock
50g (3/4 c.) cheddar cheese, grated
3 Tbsp fresh coriander (cilantro), chopped
100g (3 oz) fresh mozzarella cheese, diced
Recipe from Amuse Your Bouche

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