I’ve spoken about my love of my air fryer before in my 5 gadgets I can’t live without post. Not only is it a healthier way to cook chips, bacon, sausages and other meats, you can actually cook entire dinners in it!I absolutely adore paella but I hate the standing around adding and stirring all the ingredients in until you can just leave it to simmer. Then I found a recipe for it that I can use in my air fryer!! Although this recipe is specifically for the Breville Halo+ Health Fryer that we have, it would probably work in any other kind of air fryer too!! I’d imagine it would even in a saucepan as well but you’d probably have to slightly adjust the cooking times for everything!
- 1 large red onion, diced (I use red or brown depending what I have in the fridge at the time!)
- 100 g Spanish chorizo, peeled and diced
- 1 tbsp smoked paprika
- 1 tbsp turmeric
- 1 tsp hot chilli powder (I use mild chilli powder)
- 500 g chicken breast fillets, cut into strips
- 300 g paella or risotto rice
- ½ yellow pepper, deseeded and cut into strips (I use Asda’s frozen pepper slices)
- ½ red pepper, deseeded and cut into strips (I use Asda’s frozen pepper slices)
- 1 litre hot chicken stock
- 1 handful of blanched fine beans (I use frozen peas instead)
- 1 handful of ¼’d cherry tomatoes (I use normal tomatoes although sometimes I don’t bother with any!)
- Chopped parsley (I use dried parsley)
I generally make the entire recipe, which is usually for four people, and we have leftovers for lunch the next day!
- Place the onion and diced chorizo into the Halo+ bowl and set the timer for 5 minutes. Cook on the dual heat mode with the Halo+ in the tilt position
- Add in all the spices and cook for a further 1 minute on the dual heat, tilt position
- Stir in the diced chicken, coating the strips in the spicy onion mixture
- Set the timer for 6 minutes. Cook on the dual heat mode with the Halo+ in the tilt position and stir halfway through
- Add the rice and peppers, stir and cook for a further 2 minutes, again on dual heat, tilt mode
- Add the hot stock and stir to combine. Set the timer for 20 minutes, dual heat on the level position
- Stir the paella half way through cooking
- Once the timer beeps to indicate the end of the cycle, add the beans and tomatoes, stir and cook a further 1-2 minutes until it’s piping hot and adjust the seasoning if necessary
- Serve sprinkled with parsley (I never bother doing this as we only have dried parsley and it’s just not the same!)
- Time: 36 mins cooking time (plus about 5-10 mins prep)
- Difficulty rating: This meal is so easy to make and the recipe is incredibly easy to follow. I’d imagine it would still be pretty easy in a saucepan, but there’d be more stirring!!
- Taste: The spices give it a lovely kick and the chorizo gives off a delicious flavour which works so well! You could even substitute the chicken for prawns if you wanted (or add them as well if you’re feeling particularly hungry!!)
- Would I make it again?: I make this dish a lot and we both love it, especially because there are leftovers for the next day!! 🙂
- Verdict: 5/5.
Are you a fan of paella? What’s your favourite kind? Let me know in the comments below 🙂 x