Black Pudding & Chicken Paella

We browned off chicken thighs in the paella pan and removed them. We added chorizo slices, then chili, garlic and onions. We then stirred in some paella rice until all the grains were coated. We dissolved a pinch of saffron in warm water to add flavour and colour to the rice. Then added smoked and sweet paprika and hot chicken stock.

We let the rice soak up all of the stock and juices for about 20 mins. We fried some pieces of black pudding and added it near the end of rice cooking along with the cut up chicken thighs and chorizo.