BBQ Corn With Gochujang Chipotle Mayo
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Saffron (approximately 10 threads)
Dry White Wine (175 ml)
Olive Oil (2 tablespoons)
8 Chicken Wings
Chorizo Sausage (175g coin slices)
1 Large Onion (chopped)
Paella Seasoning Mix (4 teaspoons)
Paella Rice (300g)
1 Large Red Pepper (chopped)
Green Beans (200g, chopped)
Tomatoes (400g chopped)
Chicken Stock (600ml)
Mix the saffron & wine together and leave them to stand.
In a heavy saucepan (or Paella dish), heat the oil and fry the chicken until tender then put to one side.
Add chorizo to the pan, fry until browned, then put to one side.
Stir fry the onion until soft, then add the Paella Seasoning mix, rice, pepper, beans, saffron & wine and simmer until wine is absorbed.
Add the tomatoes & half the stock and simmer gently for 10 minutes – do not stir.
Place all the remaining ingredients, chicken & chorizo over the rice, cover and simmer, adding stock as required but not stirring, until cooked for about 10 minutes.
Leave to stand covered for 5 minutes then serve.