
By delicious. magazine
Chicken and pepper paella with chorizo
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: Thu, 27 Mar 2025 21:08:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
45
High
Nutrition per serving
Calories1124.7 kcal (56%)
Total Fat70 g (100%)
Carbs76 g (29%)
Sugars6.9 g (8%)
Protein49.5 g (99%)
Sodium1282.1 mg (64%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 litrechicken stock
good quality

saffron strands
large

6 Tbspolive oil

6chicken thighs
large, british, bone - in, skin - on, cut in half

1onion
small, finely chopped

3garlic cloves
crushed

150gchorizo sausage
chopped

2tomatoes
large, deseeded and finely chopped

300gpaella rice
spanish bomba rice if you can get it, or just use arborio

3 Tbsproasted piquillo peppers
drained and sliced, or other roasted red peppers in brine

2 Tbspflatleaf parsley
chopped

50gpitted black olives
roughly chopped

lemon wedges
garlicky mayo, see tips, to serve

aioli

paella pan
35 cm, or large frying pan, large sheet of strong foil, smaller pan for stock
Instructions
View on delicious. magazine
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Notes
4 liked
1 disliked
Easy
Go-to
Fresh
One-dish
Sweet