Chicken & Chorizo Paella Recipe
Chicken, chorizo and creamy arborio rice combine to make this colourful dish packed with flavour. One pot is all you need, to make my Chicken & Chorizo Paella.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at simplehomeedit.com.
Cooking tools:
- Paella pan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Airtight container
- Refrigerator
- Freezer
- Microwave
- Plate
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 200 g Spanish chorizo (2 chorizos)
- 300 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp sweet paprika
- 1 capsicum (bell pepper), cut into strips
- 80 g canned crushed tomatoes or passata
- 440 g arborio rice
- 1 litre chicken stock
- 75 g frozen peas
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- ½ bunch flat-leaf parsley, finely chopped, to serve
- Lemon wedges, to serve
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