Chicken and Chorizo Paella


A tasty dinner thats just as great for lunch the next day.

Prepares in 10 mins
Cooks in 30 mins
Serves 4 (resize)
Spanish cuisine
Not Vegetarian
Not Vegan
Nut Free
Dairy Free

Recipe by Sam


700 millilitres of Chicken Stock (with stock cubes)

2 Bay Leaves

0.5 teaspoons of Turmeric

1 teaspoon of Mixed Herbs

200 grams of Rice

1 tablespoon of Olive Oil

2 roughly chopped Red Onions

0.5 teaspoons of Chilli Flakes (add slightly more/less for spice preference)

2 chopped Red Peppers

600 grams of chopped Chicken Breast

1 thinly sliced Chorizo Sausage

1 large handful of frozen Peas

4 squeezes of Lemon Juice



Boil the kettle and make the chicken stock, then add the bay leaves, turmeric and mixed herbs. Then cook the rice in the stock mixture according to packet instructions (I like putting it in my rice cooker). Set aside once cooked.


While the rice is cooking head the oil in a large pan and cook the onions and chilli flakes for about 2-3 minutes. Then add the red pepper and cook for a further 2-3 minutes.


Cook the chicken until no pink is showing then add the chorizo and cook until the chicken is cooked through, about 4 minutes.


Add the peas to the pan and cook for another minute or so until the peas are cooked.


Add the cooked rice to the pan, stir to combine and then finish with the lemon juice. Serve and enjoy!

Last edited on Monday 8 February 2021