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Member recipe

Chicken and Chorizo Paella

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(64 ratings)

Member recipe by


Serves 4

Delicious seafood-free version of the classic paella

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  • 400-500g chicken mini fillets
  • 4 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp ground turmeric
  • 115g chorizo sausage, peeled
  • 225g long grain rice
  • 600ml chicken stock
  • 4 tomatoes, skinned, seeded and chopped
  • 1 red pepper, seeded and sliced
  • 115g frozen peas
  • salt and black pepper


    1. Heat the oil in a large non-stick pan and brown the chicken on both sides. Add the onion and garlic, and stir in the turmeric. Cook for 2 minutes.
    2. Slice the chorizo and add to the pan with the rice and stock. Bring to the boil and season to taste, then cover and continue to cook on a medium heat for 15 minutes.
    3. Add the chopped tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes or until the chicken is tender and the rice has absorbed the stock.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.'s picture
31st Mar, 2020
A really tasty recipe and very easy. Everyone loves it in my house.
tsankey82@btinternet's picture
4th Jan, 2020
We all love this paella. A houseful of fussy eaters but this recipe is passed by all, even the Grandkids like it.
2nd Jan, 2019
Great recipe -my sons favourite- healthy & quick to make plus contains veg -peas, red peppers & tomatoes
16th Mar, 2017
Made this twice now. First time I used less liquid (as some reviews suggested) but this didn't work for me. I found the rice wasn't properly cooked and stuck a little to the pan. My second attempt was much better. I added the chorizo at the same time as the garlic and onion. Also I used 1/2 tsp of turmeric and 1/2 tsp of smoked paprika. I used 500ml of chicken stock then drained a can of chopped tomatoes and added those (instead of fresh) and then used around 100ml of the tomato juice to make up the 600ml of liquid. Also added the juice of half a lemon and it was so nice! Delicious hot or cold and a great fast midweek meal. Will be making many more times in the future.
19th Aug, 2016
We use paella rice, add saffron to the stock - and smoked paprika with the turmeric. A family favourite.
10th Jun, 2016
I have paella rice that i bought ages ago could i use this rice instead of the long grain rice or would this mess it up a bit
16th Jun, 2016
It would be better! Not sure why they put long grain rice. I live in Spain and trust me no one uses long grain rice for paella!
23rd Jun, 2016
I'd like to use paella rice too; do you know if the cooking time and amount of stock needed would be the same? I haven't used paella rice before!
henrytic's picture
2nd Nov, 2016
I have made this a few times and have taken on other people's suggestions. I use both turmeric and smoked paprika. Also at the last stage, I use tinned tomatoes and plop 2 salmon fillets on the top to steam through. This is an easy way to change to fishy version depending on who is dining without adding too much of a fish flavour overall.
10th Jan, 2016
Add saffron to the stock and it is bang on.


12th Jun, 2016
Im not a good cook at all but id love to try this recipe... I have paella rice at home would that mesn id have to change anything about this recipe or would it cook the same as long grain rice? Also... Im sorry if this is a stupid question but would using chicken stock cubes be fine for making the stock is that right? My local supermarket sell pre made stock in tubs but they are more than 2 pound a go and only half of what i need each....
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