Paella Rice 500g


Paella Ingredients:  Paella Rice  Saffron  Chicken Stock  Seafood Mix

If you’re looking for a flavour-bomb of a Spanish dish, then you must try my easy chicken and chorizo paella recipe. It’s made with saffron and other exciting spices.


  • 1 Large onion
  • 3 Garlic cloves
  • Oil (to fry)
  • 75g Chopped chorizo
  • 450g Chopped chicken breast
  • Pinch of Saffron
  • 1 Veg or chicken stock cube
  • 1 tbsp Tomato puree
  • 1 tbsp Paprika
  • 225g Paella rice
  • Salt (to season)
  • 1 Red pepper
  • 100g Peas
  • Parsley (to garnish)
  1. Finely chop the onion and garlic.
  2. Heat some oil in a large pan and fry the onion, garlic and chorizo for 5 minutes.
  3. Chop the chicken into chunks then add to the pan. Fry for a further 5 minutes.
  4. Crumble in the stock cube and add the paprika, tomato puree and saffron. Stir briefly.
  5. Over a low heat, stir in the paella rice for 1 minute.
  6. Top the contents of the pan up with boiling water until the ingredients are just covered.
  7. Season and stir then leave to simmer for 15 minutes with the lid off. Keep topping the pan up with water so the paella doesn't dry out.
  8. Meanwhile, chop the red pepper into small chunks.
  9. After 15 minutes, stir in the pepper and peas. Leave to simmer for a final 5 minutes, allowing the sauce to thicken.
  10. Check for seasoning, stir, then serve garnished with freshly chopped parsley.

*Chicken and Chorizo Paella Recipe | Warren Nash TV