• 85g chorizo sausage
  • 350g chicken breast diced
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 2 celery sticks
  • 2 cloves garlic crushed
  • 1 red green and yellow pepper diced
  • 250g paella rice
  • 4 tomatoes finely diced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 15g fresh parsley
  • 750ml boiling water
  • 200g frozen peas
  • 200g frozen sweet corn


  • STEP 1
    Dry fry the chorizo stirring constantly over a medium heat for about 2 mins. Add the oil and chicken and cook for a further 5 min until coloured all over stirring occasionally. Using a slotted spoon remove the chicken and chorizo from the pan and set aside.
  • STEP 2
    Add the onion peppers and garlic to the pan and cook for 5 mins until softened,stir in the rice tomatoes,bay leaves and thyme then return the chicken and chorizo to the pan and pour in the water bring to the boil stirring occasionally reduce the heat to low cover and cook for 25 mins.
  • STEP 3
    Add the peas and sweet corn forking them lightly into the rice recover and continue to simmer for a further 5 min then remove the bay leaves and thyme stalks fork through the parsley and serve.

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