• ½ tbsp olive oil
  • 200g chopped onion
  • 2 tsp chopped garlic
  • 2 tsp paprika
  • 250g Spanish paella rice
  • ½ tsp saffron
  • 800ml hot chicken stock, made with ½ chicken stock cube
  • 300g garden peas
  • 100g chorizo ring, roughly chopped
  • 400g mini chicken fillets, cubed
  • 1 tbsp chopped parsley


  1. 1

    Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.

  2. 2

    Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

  3. 3

    Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.

Nutritional Details

Each serving provides
  • Energy 2428kj 580kcal 29%
  • Fat 15.7g 22%
  • Saturates 4.8g 24%
  • Sugars 5.0g 6%
  • Salt 1.64g 27%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

60.9g carbohydrate 6.0g fibre 45.9g protein

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