Easy Paella


IMG_20150107_201548[1] 08/01/2015

This recipe is not for a traditional Spanish Paella but more of a store cupboard version. It uses chicken and chorizo which are usually fridge staples and tomato purée instead of saffron. The great thing is, you can add whatever vegetables or meat you have to this. It is great with prawns, green beans, whatever you have to hand.

This recipe serves 2 people.


  • 2 cloves of garlic
  • 1 small onion
  • 1 stick of celery
  • 1 small carrot
  • Generous handful of fresh flat-leaf parsley
  • 70 g chorizo
  • 2 skinless, boneless chicken thighs
  • olive oil
  • 1 teaspoon smoked paprika
  • ½ red pepper and ½ green pepper
  • 1 tablespoon tomato purée
  • 1 cube chicken stock
  • 100 g paella rice
  • 50 g frozen peas
  • ½ lemon


  1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks then roughly chop the chorizo and chicken thighs. Put a little oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, celery parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
  2. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour. Pour in 300mls of boiling water and add a pinch of salt and pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed. Stir in the peas, replace the lid, and cook for a further 5 minutes, or until piping hot. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

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