• 250g cooking chorizo, halved lengthways
  • 1 tbsp olive oil
  • 1 onion, peeled and sliced
  • 1 red pepper, washed, deseeded and sliced
  • 250g paella rice
  • ½ tsp saffron
  • 800ml hot chicken stock
  • 350g seafood selection
  • 150g frozen peas
  • 1 lemon, cut into wedges
  • 28g fresh flat-leaf parsley, washed and roughly chopped


  1. 1

    Heat a large, deep-lidded sauté pan. Fry the chorizo for 2-3 minutes on a high heat, then remove using a slotted spoon. Discard most of the chorizo oil. 

  2. 2

    Return the pan to the heat. Add the oil and onion, then cover and cook for 5 minutes. Add the red pepper and cook for 2-3 minutes. Stir in the rice. 

  3. 3

    Stir the saffron into the stock, then pour on to the rice and stir well. Bring to the boil, then reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally. Cover and cook for 5 minutes, then stir in the seafood and chorizo. Cover and cook for 3 minutes. Add the peas to the pan and cook for 2 minutes. 

  4. 4

    Remove from the heat, then add a squeeze of lemon and most of the parsley. Stir and season, then cover and leave to stand for 1 minute. Scatter with the remaining parsley and serve with the lemon wedges. 

Nutritional Details

Each serving provides
  • Energy 2650kj 633kcal 32%
  • Fat 29.7g 42%
  • Saturates 9.5g 48%
  • Sugars 9.2g 10%
  • Salt 4.9g 82%

% of the Reference Intakes

Typical values per 100g: Energy 599kj/143kcal

Each serving provides

57.4g carbohydrate 6.2g fibre 31.0g protein

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