Cook up our famous Chicken & Chorizo Paella for a family feast, date night or gathering. This flavourful, crowd-pleasing dish is the perfect centerpiece.

Our Chicken & Chorizo Paella has been a firm favourite with guests for years and now you can bring it to your own table! While making the paella base takes a little extra time, it’s worth it. Plus, it makes enough for future meals so you can freeze what you don’t use and cook up a delicious paella in no time.

Chicken & Chorizo Paella - Serves 4

For the Paella Base - makes enough for 2 paellas serving 4 people each

80g Red Pepper, Sliced
80g Green Pepper, Sliced
80g Yellow Pepper, Sliced
16g sun-dried tomatoes, chopped
2 large garlic cloves, chopped
½ onion, sliced
¾ tbsp sherry vinegar
A pinch of saffron strands
20ml olive or rapeseed oil
Salt & pepper to taste

For the Paella

2 free-range chicken thigh, skin off, bone out and chopped
100g quality chorizo, chopped
300g paella rice
100g peas
750ml chicken or veg stock
10g parsley, chopped
Lemon wedges to serve

Method

First, make the paella base. Heat the oil in a pan over a medium heat. Add the peppers, garlic, onion, sundried tomatoes and a pinch of salt and pepper. Sweat this in the pan until soft and slightly coloured.
Meanwhile steep your saffron strands in the vinegar. Once the veg is cooked, stir in the saffron vinegar. This will form your paella base. Divide into two and save the second portion for another day or freeze for later.
Next, add you chorizo to your paella pan and heat over a medium heat. Once the chorizo releases its oil, add the chicken and cook until it starts to brown.
Next, add your paella base and mix through. Cook for a few minutes until it starts to smell fragrant. Then stir in the paella rice, ensuring it is fully coated.
Once the rice is fully coated, pour in 750ml of chicken or vegetable stock and season with a pinch of sea salt and black pepper. Stir and bring to the boil. Once boiling, reduce to a simmer for around 15-20 minutes, stirring regularly from the outside in.
At this point, stir in the peas. Turn the heat to low and cover the paella with a lid or a piece of foil. Leave to cook for around 5-10 minutes so it soaks up all the stock. This should help develop the soccarat (the crispy, caramelised layer of rice that forms at the bottom of a paella pan).
Scatter over the parsley leaves and serve with some lemon wedges.

If you make our paella, let us know! Tag us in your pics!

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