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Chorizo & Chicken Paella - Serves 12

Preparation time: 15 minutes

Cooking time: 30 minutes


  • 1 kg of chicken fillets
  • Large slosh of olive oil
  • 2 x onions - finely chopped
  • 4 x garlic cloves - finely minced
  • 3 tbsp smoked paprika
  • 2 tsp turmeric
  • 250g chopped chorizo
  • 700g risotto rice
  • 1.5l of chicken stock (more if needed)
  • Glass of wine - rose or white
  • 2 x red pepper - deseeded and finely sliced
  • 250g frozen peas


  1. Heat the olive oil in the Kadai Paella Pan and brown chicken.
  2. Add the chorizo and cook for a few minutes to release oils.
  3. Add the onion, garlic, smoked paprika and turmeric.
  4. Add the rice and stir to coat with the oil.
  5. Add the stock, bring to the boil and cook for 15 mins.
  6. Add the pepper and peas and cook for a further 15 mins or until rice and chicken is cooked.
  7. Season to taste.

Serving suggestions

At this point we recommend you open up a juicy Spanish rose wine.

Downloadable Recipe Card

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