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    Chicken & chorizo paella

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    Chicken & chorizo paella

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 4


    1 tbsp olive oil
    1 onion, chopped
    2 cloves garlic, crushed
    120g pack Cooks’ Ingredients Diced Chorizo
    1 red pepper, diced
    4 chicken thigh fillets, cut into cubes
    250g Waitrose Bomba Paella Rice
    Large pinch saffron
    700ml Cooks’ Ingredients Chicken Stock, hot
    100ml white wine
    227g can chopped tomatoes
    25g pack parsley, chopped


    1 Heat the oil in a large frying or paella pan and fry the onion, garlic, chorizo and pepper for 5 minutes. Add the chicken and cook for a further 5 minutes.

    2 Stir in the rice and cook for 1 minute. Meanwhile, add the saffron to the hot stock. Add the wine to the pan and cook until reduced by half, then add the tomatoes. Cook gently, gradually adding the hot saffron stock a little at a time and allowing most of the liquid to be absorbed, before adding the next ladleful. Continue for about 20 minutes, until all the stock is used and the rice is tender. Stir in the parsley, season and serve immediately in bowls.

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