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Chorizo and spinach paella recipe

72 ratings

Ingredients

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

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

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.