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Chicken and chorizo paella recipe
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Gather your loved ones and transport yourselves to the sunny streets of Spain with this delicious paella bursting with flavour. See method
Ingredients
- 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
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Energy
2500kj
596kcal
30%
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Fat
24g
35%
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Saturates
7g
37%
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Sugars
14g
16%
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Salt
2.6g
43%
of the reference intake
Carbohydrate 54.6g
Protein 35.2g
Fibre 9.1g
Method
- 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
- 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.
- 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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