Chicken and Chorizo Paella



Now I know it's practically blasphemy to have chorizo in a paella but my family absolutely love it! It seems to go down a treat every time I make it - my dad even has it the next day for his lunch at work!

It's so simple to cook and you can add whatever vegetables you want. This recipe is what me and my family love but you can modify it to whatever your tastes are! It can also be made into a vegetarian paella by leaving out the meat and using vegetable stock instead of chicken stock - delicious either way!

Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

What you'll need:

  • 4 chicken breasts (chopped into chunks) 
  • 1 onion (chopped)
  • 1 garlic clove (minced)
  • 1 tbsp ground turmeric
  • 1 1/2 tsp paprika
  • 115g chorizo (slices works best)
  • 225g long grain rice 
  • 600ml chicken stock 
  • Cooking oil (of own choice)
  • 1 tin of chopped tomatoes
  • 1 or 2 peppers (seeded and sliced)
  • 115g/handful of frozen peas

What to do:

  1. Heat a splash of oil in a frying pan and cook the chicken all the way through. Then add the onion, garlic and turmeric and cook for about 2 minutes
  2. Slice the chorizo and add to the frying pan along with the rice and the chicken stock. Bring to the boil and then simmer for 10 minutes.
  3. Add the chopped tomatoes, sliced peppers, frozen peas and sprinkle over the paprika then cook for a further 10-15 minutes or until the rice and frozen peas are cooked and all the liquid has been absorbed. 
TOP TIP: Cover the paella with tin foil while the paella is cooking to keep in some of the moisture, this will help steam the rice and make it nice and fluffy!


Let me know if you enjoy this as much as my family does in the comments below! Or follow me on twitter @getitdownyaneck. I'd love to hear from you!

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