Chicken and Chorizo Paella
Servings: 4
Calories: 815kcal
A twist on the classic, but way easier and faster to make, this Chicken and Chorizo Paella recipe is ideal for busy weeknights. Filled with chicken, chorizo and rice in a garlicky tomato sauce, you can enjoy the flavours of Spain anytime you feel like it with this one-pot wonder.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 200 g Spanish chorizo (2 chorizos)
- 300 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp sweet paprika
- 1 capsicum (bell pepper), cut into strips
- 80 g canned crushed tomatoes or passata
- 440 g arborio rice
- 1 litre chicken stock
- 75 g frozen peas
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- ½ bunch flat-leaf parsley, finely chopped, to serve
- Lemon wedges, to serve
Instructions
- Start cooking the base ingredients – Heat the olive oil in a large, heavy-based pan over high heat. Add the onion, garlic, chorizo, chicken and paprika. Cook for 5 minutes, stirring occasionally.
- Add the capsicum – Add the capsicum and cook for a further 5 minutes.
- Add the tomato, rice and stock – Add the crushed tomatoes (or passata), arborio rice and chicken stock. Bring to a simmer, then turn the heat to low, place the lid on and cook for 15 minutes, stirring once halfway through.
- Add the peas – Add the frozen peas, place the lid back on and cook for a further 5 minutes.
- Rest – Stir and leave to rest for 5 minutes to absorb any residual liquid. Season to taste (add salt and pepper only if required, as the chorizo and stock may make the dish salty enough).
- Serve – Top with parsley and serve with lemon wedges.
Notes
MAKE AHEAD
Freeze for up to 2 months. Thaw completely in the fridge overnight before reheating (otherwise the rice can turn mushy during reheating).LEFTOVERS
Refrigerate for up to 3 days in an airtight container and reheat on the stove or in the microwave.Nutrition Facts
Chicken and Chorizo Paella
Amount per Serving
Calories
815
% Daily Value*
Fat
24
g
37
%
Saturated Fat
7
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
110
mg
37
%
Sodium
758
mg
33
%
Potassium
833
mg
24
%
Carbohydrates
108
g
36
%
Fiber
7
g
29
%
Sugar
9
g
10
%
Protein
39
g
78
%
Vitamin A
2505
IU
50
%
Vitamin C
60
mg
73
%
Calcium
53
mg
5
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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