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Chicken and Chorizo Paella

With summer still feeling a long way off, this vibrant paella will remind you of warmer days to come. You may well have most of the ingredients in the cupboard already and will only need to wash up two pans. 

You'll find a lot of the ingredients for Laura Curry's impressive but easy dinner already in the fridge. It shouldn't take you much more than 30 minutes to make and the end result really packs a punch. 

About this recipe

Preparation Time 10 Minutes
Cooking Time 20 Minutes
Serves 4 People
Chicken and Chorizo Paella Chicken and Chorizo Paella


  • 500ml chicken stock
  • pinch of saffron strands
  • 1 tbsp. olive oil
  • 100g chorizo, roughly chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • small bunch of parsley, stalks and leaves separated and finely chopped
  • 2 tsp. smoked paprika
  • 6 chicken thigh fillets
  • 1 tbsp. tomato puree
  • 300g paella rice
  • 3 roasted peppers, sliced
  • 3 chargrilled artichokes, chopped
  • 1 lemon, zested
  • salt & pepper



In a saucepan, bring the chicken stock to the boil. Remove from the heat, add the saffron strands and set aside. 


In a frying pan or shallow casserole dish, fry the chorizo for a few minutes until it starts to crisp and release its smoky red oil. Add the onion to the pan and cook for a few minutes until soft. 


Add the garlic, parsley stalks, smoked paprika and chicken and cook for a few minutes until the chicken starts to brown. Stir in the tomato puree and continue to cook for another minute. 


Add the paella rice, stir to coat the rice with all the other ingredients before adding the saffron infused chicken stock. Season with a little salt. 


Bring to the boil, then simmer for 15 minutes, stirring occasionally. 


Add the peppers and the artichokes and cook for a further 10 minutes to warm through. If the rice has soaked up all the liquid but still has a chalky texture, add some warm water to the pan and continue to cook until it has been absorbed. 


Season generously with salt and pepper and sprinkle with the chopped parsley leaves and lemon zest to serve. 

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