Chicken and chorizo paella

A little spicy chorizo goes a long way and adds a fabulous flavour to this colourful dish. Brown rice has a wonderful nutty texture and it is more nutritious than white rice.

Servings Prep Time Cook Time
4servings 25minutes 45minutes
Servings Prep Time
4servings 25minutes
Cook Time
Servings: servings
Servings: servings
  1. Dry-fry the chorizo in a large, heavy-based pot or flameproof casserole dish over a medium heat for about 2 minutes, stirring continuously. Add the oil and chicken and increase the heat slightly, then cook for about 5 minutes until coloured all over, stirring occasionally. Remove the chicken and chorizo from the pan using a slotted spoon and set aside.
  2. Add the onion, celery, garlic and peppers to the oil remaining in the pan. Cook, stirring frequently, for 5 minutes until the vegetables are softened slightly. Stir in the rice, tomatoes, bay leaves and thyme, then replace the chicken and chorizo and pour in the water. Bring back to a boil, stirring occasionally. Reduce the heat to low, cover and cook gently for 25 minutes.
  3. Add the peas and corn, forking them lightly into the rice mixture. Re-cover and continue to simmer for a further 5 minutes until the rice is tender and all the liquid has been absorbed. Discard the bay leaves and thyme stalks and season to taste, then fork through the parsley and serve.
Recipe Notes

Variation: For vegetarians, omit the chorizo and chicken and cook the vegetables in 2 tablespoons oil. Season with paprika and nutmeg when adding the rice. Add 2 x 398 ml cans of chickpeas, drained and rinsed, with the peas.

Each serving: 36 g protein, 15.5 g fat of which 4 g saturates, 74 g carbohydrate, 10 g fibre, 456 Calories