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Chicken and chorizo paella in a paella pan

Chicken & chorizo paella

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal563
fat16g
saturates5g
carbs62g
sugars5g
fibre7g
protein38g
salt1.9g
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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 bunch of parsley, finely chopped, to serve

Method

  • STEP 1

    Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over – don’t cook completely. Once browned, transfer to a plate.

  • STEP 2

    Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.

  • STEP 3

    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 stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.

  • STEP 4

    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 and parsley.

Goes well with

Recipe from Good Food magazine, March 2016

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Overall rating

A star rating of 4.8 out of 5.243 ratings
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