zoom Waitrose 1 Ibérico chorizo de bellota paella

    Save to your scrapbook

    No.1 Ibérico chorizo de bellota paella

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    No.1 Ibérico chorizo de bellota paella

    Simple and delicious, add free range chorizo for fabulous flavour

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 4


    2 tbsp olive oil
    1 onion, finely chopped
    3 cloves garlic, crushed
    1 red pepper, deseeded and finely chopped
    120g Waitrose 1 Free Range Ibérico Chorizo de Bellota, chopped
    1 tbsp sweet smoked paprika
    1 large pinch saffron
    300g bomba paella rice
    700ml Cooks’ Ingredients Chicken Stock
    280g green beans, trimmed
    12–16 Waitrose 1 Madagascan Tiger Prawns (raw, shell on)
    300g fresh clams
    300g baby squid tubes, trimmed, (from the fish counter)


    1. Heat the oil in a large sauté pan with a lid, cook the onion for about 3–4 minutes. Stir in the garlic and pepper and cook until softened.

    2. Add the chorizo, cook until it releases its oil, then stir in the paprika, saffron and rice. Stir well then pour in the stock.

    3. Meanwhile, cook the beans in a separate pan, until just tender, drain and set aside.

    4. Cover with the lid and cook for 20 minutes until the rice is tender. Five minutes before the end stir in the shellfish and cook for a few minutes, then add the squid and cooked beans. Cover and cook for 3–4 minutes or until the prawns are pink and cooked through, the squid is opaque and clams are all open. Serve with wedges of lemon.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars