Chicken and Chorizo Paella

Chicken and Chorizo Paella

0:15 To Prep
0:30 To Cook
8 Servings
Average Rating
Difficulty Medium

Hola. The smokiness from the paprika and the chorizo makes this a huge family favourite.


  • 1 Red capsicum, diced
  • 1 Onion, diced
  • 1 clove Garlic, minced
  • 2 Chorizo, diced
  • 2 Chicken breasts, diced
  • 2 cups Arborio rice
  • 400g can Tomatoes
  • 1 Tbs Meal Inspirations Paella blend
  • 1 litre Chicken stock, hot
  • 1 cup Peas

Step 1

Saute capsicum, onion and garlic in olive oil over medium heat.

Step 2

In a separate frypan, brown chorizo. Once browned, drain onto paper towel.

Step 3

Add chicken to capsicum and brown for 1-2 minutes.

Step 4

Add arborio and stir to toast slightly.

Step 5

Add tomatoes and paella blend and stir to combine.

Step 6

Pour over half the hot stock. Stir through. Cover. No more stirring unless you want risotto. Cook over medium heat for 7 minutes.

Step 7

Add the remaining stock. Cook for a further 7 minutes.

Step 8

Sprinkle with peas. Cover. Cook for a further 3 minutes or until stock almost completely absorbed.

Chef's Tips

Can also be cooked in the pressure cooker. Bring to pressure for 8 minutes.


Jill S

love this recipe, so easy and such a favourite!


I think I’ve made this about 10 times in a short period of time. Everyone loves it!!!! One of those never fail recipes....which reminds me....I need more Paella spice 😱😱😱😱


Easy and delicious ❤️❤️


So tasty, everyone likes it.

Pam Y

Great easy recipe, we ordered Paella at a restaurant and it just did not compare with this one.


Did this recipe originally have saffron in it?

Write a Review

Retype the CAPTCHA code from the image
Change the CAPTCHA codeSpeak the CAPTCHA code