chicken and chorizo paella

My take on Chicken and Chorizo Paella


No expert at this dish, but I am always willing to have a go at this Spanish dish.



4 servings

Prep time

10 minutes

Cooking time

30 minutes


  • 400-500 grams chicken thigh fillets

  • 4 Tbsp olive oil

  • 1 large onion, finely chopped

  • 1 garlic clove, crushed

  • 1 tsp ground tumeric

  • 115 grams chorizo sausage, peeled

  • 225 grams long grain rice

  • 600 mls chicken stock

  • 1 420 gram tin tomatoes

  • 1 red pepper, seeded and sliced

  • 115 grams frozen peas

  • salt and black pepper


  • Heat the oil in a large non- stick pan and brown the chicken on both sides. Add the onion and garlic and stir in the tumeric. Cook for 2 minutes.
  • Slice the chorizo and add to the pan with the rice and stock. Bring to the boil and season to taste, then cover and continue to cook on a medium heat for 15 minutes.
  • Add the tinned tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes or until the chicken is tender and the rice has absorbed the stock.

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