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Chicken and chorizo paella recipe

Chicken and chorizo paella recipe

31 ratings

Gather your loved ones and transport yourselves to the sunny streets of Spain with this delicious paella bursting with flavour. See method

  • Serves 4
  • 3 mins to prepare and 17 mins to cook, 5 mins to cool
  • 596 calories / serving
  • Freezable
  • Gluten-free
  • Dairy-free


  • 1 tsp olive oil
  • 1 onion, finely chopped​
  • 125g Tesco Finest Spanish chorizo, cut into 2cm slices
  • 3 ready-to-eat roast chicken breasts, cut into 2-3cm pieces
  • 500g jar Spanish-inspired cooking sauce
  • 100g frozen peas, defrosted
  • 175g frozen sweetcorn, defrosted
  • 2 x 250g pouches long-grain microwave rice
  • 10g fresh parsley, roughly chopped​
  • 250g pack sweet & crunchy salad, to serve

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    7g 37%
  • Sugars

    14g 16%
  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 54.6g Protein 35.2g Fibre 9.1g


  1. Heat the oil in a large, lidded saucepan over a medium heat. Fry the onion for 1 min, then add the chorizo and cook for 5-8 mins until the onion is soft and the chorizo is cooked through. Stir in the chicken and cook for 2-3 mins to coat and warm through
  2. Add the Spanish cooking sauce and bring to a simmer. Stir in the peas and sweetcorn, cook for 3 mins, then add the rice. Stir well; cook for 5 mins or until piping hot.
  3. Remove from the heat, cover and leave the dish to stand for 5 mins so the rice can absorb the flavours. Scatter over the parsley and serve with salad leaves.

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