Chicken and pepper paella with chorizo

Name: Chicken and pepper paella with chorizo
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Spanish
Ingredients: 1 litre good quality chicken stock; Large pinch saffron strands; 6 tbsp olive oil; 6 large British bone-in, skin-on chicken thighs, cut in half (see tips); 1 small onion, finely chopped; 3 garlic cloves, crushed; 150g chorizo sausage, chopped; 2 large tomatoes, deseeded and finely chopped; 300g paella rice (Spanish bomba rice if you can get it, or just use arborio); 3 tbsp roasted piquillo peppers, drained and sliced (or other roasted red peppers in brine); 2 tbsp chopped flatleaf parsley; 50g pitted black olives, roughly chopped; Lemon wedges and aioli (garlicky mayo – see tips) to serve; 35cm paella pan or large frying pan; large sheet of strong foil; smaller pan for stock (see Make Ahead)

Instructions

Prep:35minCook:30min

You can’t beat a paella – Spain’s answer to a one-pan supper. Be it cooked over an open fire, BBQ, or in the comfort of your kitchen, the chicken, chorizo, and piquillo peppers ensure this saffron-spiced rice is FULL of flavour. With a wedge of lemon or some aioli – it’s perfection. If seafood is more your thing, try this Valencian noodle paella packed full of squid, prawns and mussels!

Updated at: Fri, 18 Apr 2025 08:35:27 GMT