Chicken and Chorizo Paella

A traditional Spanish dish, paella is perfect summer food or shared with friends alongside lots of other small plates.

  • Serves

  • Prep

    5 mins
  • Cook

    40 mins


  • 120g unearthed® Smoked Cooking Chorizo
  • 400g chicken breast
  • Pinch saffron
  • 1ltr chicken stock
  • 2tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped or crushed
  • 1 large red pepper, deseeded and chopped
  • 300g paella rice
  • 100g frozen peas
  • 2tbsp chopped fresh flat leaf parsley
  • 1 lemon cut into wedges to serve


  1. Make up your stock and add a pinch of saffron to it
  2. Heat the pan and add the chicken and cook until turning brown
  3. Add the chopped onion and fry for 5-6 mins until soft, then add the garlic and cook for 1 min
  4. Add the sliced pepper, cook for 1 min further then add the chorizo and cook until starting to brown
  5. Add the rice and stir thoroughly to mix the rice, chorizo, oil and vegetables
  6. Stir in the chicken stock, then simmer for 25 mins until all the liquid has been absorbed
  7. Stir in the peas and parsley, cooking for 5 mins until heated through
  8. Add  a wedge of lemon to serve

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