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Chicken and chorizo paella recipe

69 ratings

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

Ingredients

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

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.