Chicken and Chorizo Paella

This recipe was demonstrated by Jenny Turley

Difficulty medium
Preparation Time 10
Cooking Time 20
Servings 6
Main Ingredients
  • 1 tbsp Broighter Gold rapeseed oil
  • 2 chicken breasts fillets, cut into chunks
  • 2 small onions, finely sliced
  • 1 fat garlic clove, crushed
  • 140g Corndale Chorizo, sliced
  • 1 tsp turmeric
  • pinch of saffron
  • 1 tsp paprika
  • 300g paella rice
  • 850ml hot chicken
  • or vegetable stock
  • 200g frozen peas
  • ½ small pack parsley, finely chopped, to serve

Main Instructions
  1. In a frying pan add the oil and chicken and brown the chicken
  2. Once brown, remove the chicken and turn down the heat, add the onions
  3. Add the garlic, fry for 1 minute then add the chorizo
  4. Add the rice and spices and fry for a further 2 minutes
  5. Add the hot stock, bring to the boil and add the chicken back in
  6. Simmer for 20 minutes until water evaporates and rice is cooked
  7. Add the peas and serve
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