• 250 g mini cooking chorizo, sliced into thick chunks
  • 3 skin-on chicken breasts, each cut into 4 pieces
  • 400 g paella rice
  • 90 g jar chopped sweet onions
  • 1 large pinch of saffron
  • ½ tsp smoked paprika
  • 1 litre hot chicken stock
  • 125 g asparagus tips
  • 75 g fresh or frozen peas
  • 12 langoustines or shell-on jumbo king prawns, defrosted if frozen
  • 1 large handful of flat-leaf parsley, roughly chopped
  • 1 lemon, cut into wedges, to serve


  1. 1

    Fry the chorizo chunks briefly in a very large frying pan until lightly browned. Remove the chorizo with a slotted spoon, then, over a high heat, brown the chicken, skin-side down, until the skin is crisp; remove to a plate.

  2. 2

    Add the rice, onions, saffron and paprika, and stir for 2 minutes over a medium heat. Add the stock with the chorizo, season with salt and pepper, then add the chicken pieces, skin-side up. Cover with a lid, bring to the boil and simmer gently for 15 minutes.

  3. 3

    Gently stir in the green vegetables and lay the langoustines or prawns over the top. Cover and cook for another 10-12 minutes until the chicken is cooked through and the shellfish is piping hot. Scatter over the parsley and serve with lemon wedges.


    Kitchen secret: using a jar of sweet onions cuts down the prep and cooking time but, if you prefer, finely dice a few mild shallots and sweat them in olive oil with a pinch of sugar on a low heat until soft and sweet, before adding the rice and other ingredients at step 2.

Nutritional Details

Each serving provides
  • Energy 2345kj 560kcal 28%
  • Fat 18.5g 26%
  • Saturates 6.0g 30%
  • Sugars 4.3g 5%
  • Salt 3.5g 58%

% of the Reference Intakes

Typical values per 100g: Energy 544kj/130kcal

Each serving provides

51.5g carbohydrate 4.3g fibre 44.5g protein

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