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An authentic-tasting chicken and chorizo paella recipe that conjures up memories of sunny days in Spain. 

Ingredients: 1⁄2 tablespoon olive oil – 200g frozen chopped onion – 2 teaspoon frozen chopped garlic – 2 teaspoon paprika – 250g Spanish paella rice – 1⁄2 teaspoon saffron – 800ml hot chicken stock made with 1⁄2 chicken stock cube – 300g frozen British garden peas – 400g pack chicken fillets, cubed – 1 tablespoon frozen chopped parsley – 100g chorizo ring, roughly chopped.

Step 1

Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft and any excess liquid has evaporated. Add the chopped garlic and the paprika for the last minute.

Step 2

Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

Step 3

Meanwhile, heat another frying pan over a medium heat, add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining.

Step 4

Stir the chicken and chorizo through the paella rice mixture, along with the parsley.