Chicken & Chorizo Paella

A tasty paella is a feast for all your senses.  From the sizzling on the pan; the enticing aroma and the display of colours on the dish.  The taste is truly delicious and has a slight tang from the lemon juice squeezed on top that cuts through all of those deliciously smoked and fragrant spices.




  • 2 cups arborio rice
  • 1 tbs oregano
  • 1 tbs hot smoked paprika
  • 1 lemon, sliced (to garnish)
  • 1/2 bunch parsley, chopped (reserve some to garnish)
  • 1/4 cup olive oil
  • 2 clove garlic, chopped
  • 2 carrot, chopped
  • 2 onions, chopped
  • 10 chicken thigh cutlets, cut in half
  • 4 chorizos, chopped into small chunks
  • 2 litres organic vegetable stock or 2 tbls stock paste mixed with 2 litres water
  • Salt & Pepper to season


  1. In a large non-stick frying pan or preferably a paella tray, add the oil and heat slightly.
  2. Add the chopped vegetables and parsley and lightly saute’.
  3. Add the chorizo and chicken thigh fillets with the paprika, oregano, salt & pepper and cook until browned (approx 5 minutes)
  4. Add the rice, scattered throughout the pan and combine for a few minutes.
  5. Gradually add the stock ensuring that the liquid is absorbed before adding more.
  6. The paella is ready when the chicken is cooked thoroughly and liquid is absorbed and rice starts to stick at the bottom of the pan.
  7. Serve with extra parsley and lemon wedges.