The Dinner Planner


Chicken and Chorizo Paella

5 from 1 vote
Servings 4


  • 400 grams chicken thighs - cut into 2.5cm cubes
  • 1 cured chorizo sausage - thinly sliced
  • 800 mls chicken stock
  • 250 grams calasparra rice
  • 1 cup frozen peas
  • ½ bunch chives - chopped
  • garlic aoli - to serve


  • 4 roma tomatoes - roughly chopped
  • 1 jar (285grams) piquilo peppers
  • 4 garlic cloves - peeled
  • ½ bunch parsley
  • ½ bunch thyme
  • ½ bunch chives
  • 1 tbs olive oil
  • 1 tsp saffron threads
  • tbsp smoked paprika


  • To make the sofrito, combine all the ingredients in a food processor and blitz until combined.
  • Heat a large (30cm) frypan over high heat. Add the chicken and chorizo and cook until browned, about 5 minutes.
  • Add sofrito and cook a further 3-4 minutes. Pour in stock and bring to the boil.
  • Stir in rice, reduce heat and simmer for 20 minutes, or until there is only a small about of liquid in the pan and the rice is tender.
  • Add peas and cook without stirring for 5 minutes, to form a nice crust on the bottom. Be sure not to have the pan too high so as not to burn the bottom.
  • Season with salt. Squeeze lemon over, sprinkle with chives and serve with some garlic aoli.

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