January 20, 2022

Chicken & Chorizo Paella

By Mindy Sargeant
Serves 8
4 tbsp Olive Oil
1 Brown Onion
4 Cloves Garlic (or Gourmet Garden Garlic Paste)
2 Carrots
8 Chicken Thigh Fillets
4 Chorizo Sticks
1½ tbsp Chicken Stock Powder
2 Red Capsicums
a pinch of Saffron
2 tsp Paprika
2 tbsp Tomato Paste
2½ C Medium Grain Rice (we use Sun Rice)
Salt & Pepper
500mL Dry White Wine (can sub for water)
1 ½C Frozen Green Peas
6-8 King Prawns (pre-cooked)
½C Flat Leaf Parsley
2 Lemons

NOTE: I make this in two Scanpans and divide all ingredients between the two as I go.

1. Peel & crush the garlic if using fresh, peel & finely chop the carrot, peel & roughly chop the onion. Deseed & roughly chop the capsicum.

2. Cut chicken into medium chunks, take the casing off the chorizo if required and slice.

3. Heat a wide, shallow pan over high heat and add the oil. Once warm, add the onion, garlic, carrot. Cook for 4-5 minutes.

4. Add chicken & chorizo and cook for around 6-7minutes (or until chicken is browned), stirring often.

5. Sprinkle stock powder over the mixture. Add the capsicum, tomato paste, paprika, saffron & rice. Stir to coat the pan contents. Season with salt & pepper.

6. Let the rice cook for 4-5 minutes. Meanwhile, boil the kettle, then add 1200ml of boiling water and the white wine (or extra water) to the pan. Stir gently to ensure the rice, meat and veges are even (ish!) in the pan.

7. Bring to the boil, then reduce to a simmer and leave to cook uncovered, without stirring for around 20minutes. If the rice at the top doesn’t appear to be cooking, you can gently turn this over.

8. Sprinkle peas over rice and cook for an extra 8-10 minutes.

9. Taste to see if rice is soft, if not leave for several more minutes. Roughly chop the parsley and cut the lemon into wedges.

10. Top the paella with king prawns, lemon wedges and parsley. Serve & enjoy!


Don’t skimp on the quality of your saffron – a good quality one makes all the difference. 

Wine also makes a difference and you can drink the rest with your meal!

Try not to stir your paella once the liquid has been added. Stirring can make your rice soggy. 

The crispy bits that stick to the bottom of your pan are not a bad thing! They make your paella one of the best. The fancy name for it is socarrat. 

Using a wide shallow pan ensures the paella cooks more evenly. You can use any pan, I use our round Scanpan.


Gingham Napkin in Alabaster