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Chorizo and spinach paella recipe

82 ratings

Paella is a classic Spanish rice dish, our chorizo and spinach version makes the most of the flavour let out when browning the chorizo and layers additional ingredients like garlic, saffron and smoky paprika that perfectly coats each grain of rice. Enjoy on a hot day with a cold drink, what could be better? See method

Serves 4
15 mins to prepare and 30 mins to cook
554 calories / serving
Dairy-free

Ingredients

900ml (1 1/2pt) chicken stock
pinch saffron
3 tbsp extra-virgin olive oil
200g (7oz) cooking chorizo, sliced
1 large onion, finely chopped
3 crushed garlic cloves
227g tin chopped tomatoes
1 tsp paprika
250g (8oz) Spanish paella rice
1 x 285g jar roasted peppers, drained and rinsed
125g (4oz) baby spinach leaves
1 lemon, cut into wedges

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2315kj
554kcal 28%
Fat
26g 38%
Saturates
8g 39%
Sugars
7g 7%
Salt
4.1g 69%

of the reference intake
Carbohydrate 60.7g Protein 19.3g Fibre 4g

Method

Bring chicken stock to the boil. Add a pinch of saffron. Set aside.
Heat 3 tbsp extra-virgin olive oil in a wide frying pan over a medium- high heat. Slice and add the cooking chorizo, until it starts to release its juices. Finely chop the onions and fry for 5 minutes, or until soft and golden.
Add the crushed garlic cloves, tinned chopped tomatoes and paprika to the onion and fry for another 2 minutes. Stir in the paella rice; season well.
Pour over the stock and bring to the boil. Reduce to a simmer and leave the rice to cook uncovered, without stirring, for 10 minutes.
Take the roasted peppers, drain and rinse them, and scatter over. Gently shake the pan; cook for 10 minutes.
Put the baby spinach leaves into a colander and pour over freshly boiled water from a kettle to wilt, then add to the rice. Cover with foil and let rest for 5 minutes. Serve with a squeeze of lemon and lemon wedges.

See more Spanish recipes