Ultimate Meat Dish: Chicken and Chorizo Paella

So I promised a meatier dish and here it is!

Chicken and Chorizo Paella.

This has got to be my favourite one pan dish. It's super fragrant, delicious, full of vegetables and loved by everyone.

I have to say it probably isn't the most authentic paella but if you want to impress, this is an easy dish to win anyone over. Except my parents; they're not paprika fans....

I recently made it at my birthday party and it was enjoyed both fresh from the pan and reheated at 1am in the morning! 

When I say this is a 30minute dish.... it may be pushing it a bit. You know how Jamie Oliver has those 15min and 30min meals where you're suppose to have done half the prep? Well this is that kind of 30min dish

Don't be scared off by the long ingredients list, they're all simple things you can keep in your pantry or use for other things. 

30 Minute Chicken and Chorizo Paella
Adapted from: Healthy Delicious 
Serves: 6

  • 1 boneless, skinless chicken breasts, cut into a 1/2-inch dice
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 link chorizo, cut into 2cm slices
  • Half dozen prawns (reserve the heads)
  • 1 onion,diced
  • 1 medium sized carrot, diced
  • 1 capsicum, chopped
  • 3 cloves garlic, smashed
  • 1 and 1/2 cups arborio rice (Or if you can find the authentic bomba rice)
  • 3 cups reduced salt chicken stock
  • 1 tomato diced or half a can diced tomato
  • 1 generous pinch saffron threads
  • Handful mushrooms chopped
  • 1 lemon, juiced
  • Salt and pepper to taste
  1. Set a large, deep skillet over medium-high heat. Toss the chicken with the olive oil and paprika. Cook, stirring occasionally, until chicken is cooked through – about 5 minutes. Remove chicken from the pan and set aside.
  2. Add the sausage, onion, capsicum, and garlic to the pan. Cook until sausage has browned and vegetables have softened – about 5 minutes.
  3. Add the rice, stock, tomatoes, mushrooms, carrot and saffron. Throw in the prawn heads too.
  4. Bring to a simmer, then cover and cook for 20 minutes, or until most of the liquid has absorbed and the rice is soft. Stir in the cooked chicken and prawns. 
  5. Remove from heat and stir in the lemon juice. Season with salt and pepper (It doesn't really need salt in my opinion!). Let stand for another minute or two before serving.

I've added some wilted spinach leaves into the last one and used scallops instead of prawns. Adding the prawn heads to the dish really gives it a great seafood flavour but I guess scallops are a little bit more no fuss!

I think the great thing about this dish is how much vegetables you can put in it while still being able to satisfy meat hungry individuals. I used mostly vegetables that are firmer so they can keep their shape after cooking. After cooking for 20mins the vegetables soaked up all that meaty chorizo taste so my siblings didn't even blink an eye at the mushrooms (their least favourite vegetable!).

You can see from my photos that the things I've added can vary. Other vegetables that could be added include peas, pumpkin, corn, cauliflower, beans and rocket. This dish can handle anything your fridge has or doesnt have. I do feel the essentials are paprika, saffron, arborio rice, onion, garlic and stock. Everything else you can vary so whether you like your seafood, chicken or snails (apparently in an authentic paella!) paella it's up to you!    

What's your favourite one pan dish?


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The information presented on this blog acts as general nutrition advice and is not tailored to meet individual needs. It should not be used as a replacement for any medical advice you have recieved from medical practitioners. Please discuss any concerns for your health with your doctor or Accredited Practicing Dietitian before starting a new dietary or exercise regime as they can give more personalised recommendations.

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