Cheat’s paella recipe

26 ratings Rate
  • Serves 4
  • 10mins to prepare and 30mins to cook
  • 629 calories / serving
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Heat the oil in a large nonstick frying pan or sauté pan. Fry the onion and peppers over a medium high heat for 5 minutes or until the onions have softened and are beginning to brown, stirring regularly. Add the garlic and cook for a further minute, stirring constantly.

Brown the chicken thighs with the vegetables for a further 2-3 minutes until lightly coloured, turning every now and then. Stir the chorizo and rice into the pan and add the saffron and chicken stock. Season well with black pepper and bring the stock to a simmer.

Cook for 25 minutes until the rice is tender and almost all the liquid has evaporated, stirring occasionally. Make sure the chicken is cooked through with no pink showing. Add the frozen peas and cook for 1 minute until thawed. Stir the seafood into the rice, along with any of its thawing liquid. Cook over a high heat for 2-3 minutes without stirring until the seafood is completely hot and the paella is becoming lightly browned on the bottom. Serve immediately with fresh lemon wedges for squeezing.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1tbsp sunflower oil
  • 1 medium onion, peeled and finely chopped
  • 2 red peppers, deseeded and cut into 3cm chunks
  • 2 garlic cloves, crushed
  • 8 chicken thigh fillets, halved
  • 150g chorizo picante, skinned and cut into 1.5cm slices
  • 200g paella rice
  • 700ml chicken stock (made with 1 stock cube)
  • small pinch of saffron
  • 350g bag frozen seafood selection, thawed
  • 100g frozen peas
  • freshly ground pepper
  • thick slices of lemon to serve
  • Energy 2645kj 629kcal 31%
  • Fat 21g 29%
  • Saturates 7g 33%
  • Sugars 8g 9%
  • Salt 3.7g 62%

of the reference intake
Carbohydrate 51.6g Protein 57g Fibre 4.1g


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