Chicken and chorizo paella

chicken and chorizo paella
Prep time
Cook time

Travel around the world with these fabulous Spanish flavours. Just don’t expect leftovers!


  • 2 garlic cloves, peeled and finely sliced
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 15g fresh flat-leaf parsley, finely chop the stalks and leaves separately
  • 70g quality chorizo, roughly chopped
  • 2 tbsp olive oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 1 tsp sweet smoked paprika
  • 1 red pepper, deseeded and chopped
  • 1 tsp tomato purée
  • 1 chicken stock cube
  • 1 cup paella rice
  • 500ml boiling water
  • Pinch of sea salt
  • 1 tsp black pepper
  • 100g frozen peas
  • 1 lemon, cut into wedges


  • Pour the oil into a large shallow lidded casserole dish or paella pan over medium heat. Fry the garlic, onion, carrot, parsley stalks, chorizo, chicken pieces and paprika for about 5 minutes, stirring regularly. Add the black pepper and cook for a further 5 minutes.
  • Stir through the tomato purée and crumble in the stock cube. Add the rice and stir for a couple of minutes so it sucks up the flavour. Add the water, sea salt and black pepper, pop on the lid and bring to the boil. Reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out. Add more water if needed.
  • Stir in the peas, put the lid back on and cook for a further 5 minutes, or until the peas are hot.
  • Season to taste and scatter the chopped parsley leaves over the paella. Serve with lemon wedges on the side to squeeze over.