Quick Chicken And Chorizo Paella

Only have 40 minutes until the hungry hordes arrive? We've got you covered with this classic Spanish dish that's packed full of flavour
By Alejandro Franco
Photography & styling Bonnie Coumbe
Quick Chicken And Chorizo Paella

Quick Chicken And Chorizo Paella

0 from 0 votes


– 6






  • 1 1 red capsicum

  • 500 g 500 chicken thighs

  • 100 g 100 chorizo

  • 2 cups 2 arborio rice

  • 240 jar 240 chicken chorizo paella meal base

  • 1 L 1 chicken stock

  • Chopped parsley leaves and lemon wedges, to serve (optional)

  • From your pantry
  • Olive oil


  • Slice capsicum into thin strips, dice the chicken into small dice and cut chorizo into 5mm slices.
  • In a paella-type dish or low-sided heavy-based casserole pan, heat a little olive oil over high heat. Once hot, add chicken and cook for 3-4 minutes. Add chorizo and capsicum and cook for further 3-4 minutes, or until all are golden.
  • Stir in rice and paella sauce and cook for 2 minutes, stirring occasionally. Pour in stock, then stir to combine. Bring to the boil, then reduce heat so the liquid reduces until just enough liquid covers the rice. Turn down to low and cover with a lid. Cook rice for 5 minutes.
  • Remove lid. The rice should be cooked, soft and juicy. Serve topped with parsley and a squeeze of lemon juice, if using.

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Market tip...

Make sure the pan is large enough for the paella – 30cm diameter or more.Pan-fry capsicum and chorizo separately if the pan you’re using is too crowded. This will avoid the food stewing.

Splash a little sherry vinegar over the top just before serving.

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