Chicken and chorizo paella


Serves 4

2 tbsp olive oil

3 chicken fillets, chopped into bite-sized pieces

120g chorizo, peeled and sliced

1 large onion, finely chopped

1 garlic clove, crushed

1 tsp ground turmeric

½ tsp smoked paprika

225g long grain rice

600ml chicken stock

Salt and black pepper

4 tomatoes, skinned, deseeded and chopped

1 red pepper, deseeded and sliced

120g frozen peas

Squeeze of lemon juice


  • Heat the oil in a large paella pan or frying pan over a medium-high heat. Brown the chicken on all sides. Add the chorizo, onion, garlic, turmeric and paprika and cook for two minutes.
  • Add the rice and stock. Bring to the boil and season, then turn the heat to medium. Cook, covered, for 15 minutes.
  • Add the chopped tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes or until the chicken is completely cooked and the rice has absorbed all of the liquid. Squeeze over some lemon juice and serve.


Per serving:
675kcals, 27.3g fat (7.7g saturated), 61.5g carbs, 8.5g sugars, 44.2g protein, 5.5g fibre, 0.995g sodium

Add some cooked prawns for the final 3-4 minutes, if you like, or use these to replace the chicken.


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