Chicken & chorizo Paella


  1. 1 tablespoon extra virgin olive oil
  2. 1 onion (finely chopped)
  3. 1 clove garlic (finely chopped)
  4. 1 teaspoon sea salt
  5. 1 teaspoon paprika
  6. ½ teaspoon cayenne pepper
  7. 1 pinch of saffron strands
  8. 75 millilitres red or white wine
  9. 180 grams Arborio rice
  10. 375 millilitres chicken stock
  11. 1 can plum tomatoes
  12. 100 grams chorizo (cut into small pieces)
  13. 2 chicken breasts (chopped)
  14. 1 red pepper (finely chopped)
  15. 120 grams frozen peas
  16. 3 teaspoons finely chopped fresh parsley


  1. Preheat the oven to 200C (Fan 180C)/400F/Gas 6
  2. Heat a three-litre/five-and-a-quarter pint capacity ovenproof dish (with a lid) over a medium heat
  3. Add the olive oil, onion, garlic, spices and sea salt and stir for five minutes, or until the onion is soft and translucent. I find covering it for a few minutes softens the onions without them drying and sticking allowing you to use less oil
  4. Add chorizo and chicken
  5. Cover for a few minutes, stirring occasionally
  6. Add rice when chicken no longer looks pink on outside and stir for another minute
  7. Add wine and stir till absorbed
  8. Add the stock or water, chopped tomatoes and parsley and bring to simmering point
  9. Cover the dish, transfer to the oven and bake the risotto for 25 minutes, stirring half way through
  10. Add red pepper and peas, stir
  11. Return to oven for another 10 to 15 minutes, until rice is cooked and dish is piping hot