Chicken and Chorizo Paella
Saffron rice cooked in one wide pan with juicy chicken and smoky chorizo, with a crisp golden base.
- Time1 hr
- LevelMedium
- Costabout £4.97 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide, shallow pan over a medium high heat. Fry the chicken for 6 minutes until golden, then lift it out onto a plate.
6 min - 2
Add the chorizo to the pan and fry for 2 minutes until the oil turns red. Add the onion, garlic and pepper and cook for 6 minutes until soft.
6 min - 3
Stir in the paprika, saffron and rice and cook for 1 minute so the grains look glossy. Add the tomatoes and cook for 2 minutes.
- 4
Pour in the hot stock and return the chicken to the pan. Stir once, level the rice, then simmer gently without stirring for 15 minutes.
15 min - 5
Scatter over the peas and cook for 5 minutes more, until the rice is tender and the liquid has gone. Turn the heat up for the last minute to crisp the base. You should hear it crackle.
5 min - 6
Cover with a tea towel and rest for 5 minutes. Serve from the pan with lemon wedges.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.