Chicken & Chorizo Paella Recipe

Chicken And Chorizo Paella


Chicken & Chorizo Paella (GF)

A modern take on the classic seafood paella - perfect for a hearty family meal!
Allergens: sulphites, celery
Servings 4 people


  • 2 cloves garlic sliced
  • 1 onion diced
  • 1 carrot diced
  • 15 g fresh flat-leaf parsley chopped
  • 100 g chorizo chopped in cubes
  • 3 chicken thighs diced into chunks, skin off, bone out (fillets will work too)
  • olive oil
  • 1 tbsp sweet smoked paprika
  • 1 red pepper sliced
  • 1 tbsp tomato purée
  • 1 chicken stock cube
  • 300 g risotto rice
  • 100 g frozen peas
  • 1 lemon wedges


  • Peel and finely slice the garlic. Peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
  • Add some oil to a large lidded shallow casserole or paella pan on medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
  • Deseed and chop the pepper, then add to the pan and cook for a further 5 minutes.
  • Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
  • Pour in 750ml of boiling water and add a pinch of sea salt and black pepper.
  • Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
  • Season to your taste, then chop the parsley leaves, scatter over the paella, and serve with lemon wedges on the side.

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