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Chorizo and spinach paella recipe

Chorizo and spinach paella recipe

77 ratings

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


  • 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

  • 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


  1. Bring chicken stock to the boil. Add a pinch of saffron. Set aside.
  2. 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.
  3. 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.
  4. 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. 
  5. Take the roasted peppers, drain and rinse them, and scatter over. Gently shake the pan; cook for 10 minutes.
  6. 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.

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