Ingredients
Units
Scale
- 1 tsp olive oil
- 75 g chorizo, diced
- 1 onion, finely chopped
- 500 g chicken breast, chopped
- 20g garlic, finely chopped
- 1 tsp turmeric
- 1 tsp smoked paprika
- 200 g paella rice (uncooked weight)
- 750 ml chicken stock (just use one stock cube)
- 100 g cooked king prawns
- Juice of 1/2 a lemon
- 100 g spinach
Instructions
- Heat the oil in a large pan over medium-high heat, then add the chorizo and onion, letting them cook for about five minutes until the onion turns golden and the chorizo releases its delicious, smoky oils.
- Toss in the chicken and fry for a few more minutes to give it some colour – no need to cook it through just yet.
- Stir in the garlic, turmeric, and smoked paprika, frying for another 30 seconds until fragrant. Add the paella rice and mix well, ensuring every grain is coated in the beautifully spiced oils.
- Pour in the chicken stock, bring it to a gentle simmer, and let it cook uncovered for 15 minutes, stirring occasionally to stop the rice from sticking.
- Finally, add the prawns, a good squeeze of lemon juice, and the spinach, then let it all simmer for another five minutes until the prawns are heated through and the spinach has wilted.
- Serve immediately and enjoy your Chicken and Chorizo Paella, a rich, smoky, and utterly satisfying dish that brings the flavours of Spain straight to your table!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Meat
- Method: Hob
- Cuisine: Spanish
Nutrition
- Serving Size: 1
- Calories: 448
- Fat: 12g
- Carbohydrates: 45g
- Protein: 40g
