One Pan Chicken & Chorizo Paella Style with Cherry Tomatoes, Peas & Lemon

40 min
663 calories

Pronounced 'pah/EH/yah', tourists to Spain think of paella as a quintessential Spanish creation although the Spanish think of it as a dish which is primarily Valencian. Known for its variations of robust flavours, this superb rice dish is denser than a pilaf, drier than a risotto, and arguably more satisfying than either.

Number of servings

Ingredients

¹⁄₂ Cup Medium Grain Rice
¹⁄₃ Cup Peas
200g Pack Chorizo Mild (diced)
2 Garlic Clove
1 Brown Onion
1 Tsp Smoked Paprika
1 ¹⁄₂ Tbsp Chicken Stock Concentrate
1 Lemon
1 Small Bunch Flatleaf Parsley
1 Red Capsicum (Small)
2 Chicken Thighs (skinless)
150g Cherry Tomatoes

Ingredients

³⁄₄ Cup Medium Grain Rice
¹⁄₂ Cup Peas
200g Pack Chorizo Mild (diced)
3 Garlic Clove
1 Brown Onion
1 ¹⁄₂ Tsp Smoked Paprika
2 ¹⁄₄ Tbsp Chicken Stock Concentrate
1 Lemon
1 Small Bunch Flatleaf Parsley
1 Red Capsicum (Small)
3 Chicken Thighs (skinless)
250g Cherry Tomatoes

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Large Fry Pan

1 Prepare Ingredients

Peel and small dice ³⁄₄ of the onion. Peel and mince garlic. Cut tomatoes in half. Pick parsley leaves (discarding stems) and finely chop. Zest lemon and cut into wedges. Deseed capsicum and medium dice. Pat chicken dry on paper towel and cut into bite size pieces.

2 Cook Aromatics

Heat olive oil in frying pan over a medium heat. Cook the chorizo and chicken for about 2 minutes or until golden. Add the onion, garlic, capsicum and smoked paprika. Cook, stirring, for 2 minutes or until fragrant. Add the rice to the frying pan and continue to stir for about 1 minute or until coated in the delicious aromatic flavours.

Tip! Enough olive oil to cover the base of the pan.

3 Add Stock & Tomatoes

Stir in the cherry tomatoes, stock concentrate and 2 cups water. Bring to the boil. Reduce the heat to low and simmer, for about 15-20 minutes or until the rice is tender and the water has been absorbed.

Tip! Set a timer for 15 minutes to add in the peas and lemon zest in Step 5. The trick is to not stir the rice too much, so it sticks a little to the pan - those crispy bits at the bottom are the best!

4 Finish Rice

Add the peas and lemon zest (to taste) in the final 5 minutes of cooking. Taste and season with salt and pepper.

Tip! Add as much lemon zest as you wish.

5 You Plate It

Garnish with plenty of parsley and lemon wedges and serve family style in the middle of your table. Enjoy!

Step-by-step instructions