Chicken & chorizo paella
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Chicken & chorizo paella

By Chelsie Collins

Contains pork – recipe is for non-Muslims only

Try swapping traditional seafood paella for a chicken and chorizo version –  a hearty family supper for four

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 563
  • fat 16g
  • saturates 5g
  • carbs 62g
  • sugars 5g
  • fibre 7g
  • protein 38g
  • salt 1.9g

Ingredients

  • 1 tbsp olive oil
  • 2 chicken breasts fillets, cut into chunks
  • 2 small onions, finely sliced
  • 1 fat garlic clove, crushed
  • 140g cooking chorizo, sliced
  • 1 tsp turmeric
  • pinch of saffron
  • 1 tsp paprika
  • 300g paella rice
  • 850ml hot chicken or vegetable stock
  • 200g frozen peas
  • 1 lemon, cut into wedges, to serve
  • ½ small pack parsley, finely chopped, to serve

Method

  1. Heat the oil in a deep frying pan over a high heat. Add the chicken and brown all over – don’t cook completely. Once browned, transfer to a plate. Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins.

  2. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils. Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the hot stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.

  3. Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon wedges and chopped parsley.

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