Chicken & Chorizo Paellea

Chicken & Chorizo Paella

This is always a winner with my family – one of our favourite dishes 🙂


(Serves 4-6)

350g paella rice
225g chorizo sausage, sliced
2 large chicken breasts, diced
1/2 onion, finely chopped
1/3 red pepper, diced
125g white wine
1 litre chicken stock
1/2 cup frozen peas
5g paprika
pinch of saffron


Lightly oil a large, heavy based pan and slowly fry the peppers, onion, chorizo and the chicken.  Fry for 5-8 minutes, then add the paella rice.  Cook for a further 5 minutes, stirring the rice in so the grains get toasted and start to absorb the flavour from the chorizo.

Add the wine and up the heat to a medium heat.  Stir often and when the wine is absorbed, start to add the stock, 1 ladle at a time.  Wait for all the stock to be absorbed by the rice before adding the next ladle full, stir frequently.  When you are down to about 250ml of stock to go, add the peas, paprika and the saffron, then carry on adding the stock as before.  When the rice is cooked (still has bit of resistance and is not mushy), serve straight away.

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