One Pan Chicken & Chorizo Paella Style with Cherry Tomatoes, Peas & Lemon
  • Prep time: 40 minutes
  • Calories: 663
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.
  • 12 Cup of Medium Grain Rice
  • 13 Cup of Peas
  • 1 1 Pack of Chorizo Mild (whole)
  • 2 of Garlic Clove
  • 1 of Brown Onion
  • 1 Tsp of Smoked Paprika
  • 1 12 Tbsp of Chicken Stock Concentrate
  • 1 of Lemon
  • 1 Small Bunch of Flatleaf Parsley
  • 1 of Red Capsicum (Small)
  • 2 of Chicken Thighs (skinless)
  • 150 g of Cherry Tomatoes

Prepare Ingredients:

Peel and small dice 34 of the onion. Peel and mince garlic. Cut tomatoes in half. Pick parsley leaves (discard stems) and finely chop. Zest lemon and cut into wedges. De-seed capsicum and medium dice. Pat chicken dry on paper towel and cut into bite size pieces. Cut the chorizo in half length ways and roughly chop (see tip).

Cook Aromatics:

Heat olive oil in a 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.

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.

Finish Rice:

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

You Plate It:

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