Truly Yummy Paella
Looking for a quick, easy, and yummy gluten free and dairy free meal? My Truly Yummy Paella is the perfect family friendly dish! It’s a fantastic value midweek meal, full of flavour and loved by my children. Although it serves six, in my house, it never stretches beyond four!
This simple recipe combines chicken, chorizo, vegetables and paella rice for a hearty, satisfying meal. It may not be as traditional as the paella you’d find in Spain, but it’s just as yummy and comes together in a fraction of the time.
Want to take it up a notch? Add some frozen prawns, sprinkle over fresh flat leaf parsley, and serve with lemon wedges for extra freshness. It’s even a great dish for those spontaneous dinner parties, and if you have any leftovers, it makes a yummy cold rice salad for lunch the next day!
The information and product recommendations in this recipe are for general information only. Please always check ingredient labels, as manufacturers can change ingredients over time. See our full Disclaimer for more details.
Truly Yummy Paella
Equipment
- 1 shallow pan with lid
Ingredients
- 1 tbsp olive oil extra virgin
- 2-3 skinless chicken breasts, diced 2-3cm
- 1 onion, finely diced
- 2 carrots, diced 1cm
- 2 cloves garlic, crushed
- 1 pack smoked cooking chorizo, diced 2 cm recommend Unearthed 190g smoked cooking chorizo
- 1 red pepper, diced 1cm
- 2 tsp sweet smoked paprika recommend Belazu or La Chinata sweet smoked paprika
- 1 tbsp tomato purée recommend Mutti tomato purée
- 1 chicken stock pot recommend Knorr chicken stock pot
- 300 grams paella rice
- 150 grams frozen peas
Instructions
- Peel and roughly dice the onion and carrots into 1 cm pieces.
- Crush the garlic cloves and roughly chop the chicken and chorizo into 2cm pieces.
- Chop and dice the red pepper into 1 cm pieces.
- Add the olive oil to the pan and fry the onion, garlic and carrot until soft, then add the chicken and chorizo and fry until coloured and the chorizo juices have released.
- Stir in the paprika, then add the red pepper and cook until softened.
- Stir the stock pot and tomato purée into the chicken and vegetables, then add the rice. Mix well for a minute, allowing the rice to absorb the flavours, then pour in 750ml of boiling water.
- Add a grind of black pepper, bring to the boil then reduce to a simmer and pop the lid on.
- Cook for 15 minutes, stirring occasionally to ensure the rice doesn't stick and an evenly absorption of water.
- Stir in the frozen peas and continue to cook with the lid on and until the rice is cooked (soft). If necessary add a little more water.
