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  • 0.5 tbsp olive oil
  • 200g frozen chopped onion
  • 2 tsp frozen chopped garlic
  • 2 tsp paprika
  • 250g Spanish paella rice
  • 0.5 tsp saffron
  • 800ml hot chicken stock made with 0.5 chicken stock cube
  • 300g frozen British garden peas
  • 400g pack British mini chicken fillets, cubed
  • 1 tbsp frozen chopped parsley
  • 100g chorizo ring, roughly chopped


  1. 1

    Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft and any excess liquid has evaporated. Add the chopped garlic and the paprika for the last minute.

  2. 2

    Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

  3. 3

    Meanwhile, heat another frying pan over a medium heat, add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining.

  4. 4

    Stir the chicken and chorizo through the paella rice mixture, along with the parsley. 

Nutritional Details

Each serving provides
  • Energy 2428kj 580kcal 29%
  • Fat 15.7g 22%
  • Saturates 4.8g 24%
  • Sugars 5.0g 6%
  • Salt 1.64g 27%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

60.9g carbohydrate 6.0g fibre 45.9g protein

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