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Paella Chicken and Chorizo by Miguel Maestre

Category: food

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  • Serves: 3-4
  • Time needed: 40 mins
  • Difficulty Easy


  • 400ml chicken stock
  • 200g Bomba rice
  • 250g Chicken, diced
  • 2 chorizo sausage, thinly sliced
  • 50g fresh/frozen peas
  • 1 lemon, cut into wedges, to serve
  • For the sofrito...
  • 2 large ripe oxheart tomatoes, roughly chopped
  • 2 large roasted red capiscums from jar (piquillo)
  • 4 cloves garlic, peeled
  • ½ bunch parsley
  • ½ bunch chives
  • 25ml Moro Extra Virgin olive oil
  • 1 teaspoon saffron threads
  • 1 tablespoon smoked paprika

Directions

  • Step 1

    To make the sofrito, place all ingredients in a food processor and process until chunky. If you don’t have a food processor then simply roughly chop the tomatoes and capsicums and finely chop the garlic and parsley and combine with other sofrito ingredients.

  • Step 2

    Heat a 30cm fry-pan or paella pan on high heat, add chicken and chorizo and cook until golden brown. Add sofrito and cook until tomatoes start to become juicy, 3-4 minutes. Add chicken stock and bring to the boil. Stir in rice and bring to a simmer. Continue simmering for about 10 minutes.

  • Step 3

    When rice is tender and liquid has almost fully reduced (there should still be some liquid in the fry-pan), add peas and cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan). 

  • Step 4

    Season to taste with salt and garnish with chives. Squeeze over lemon juice just before serving.

    Chicken Chorizo Paella a la Maestre


    Want to try out more of Miguel's recipes? 

    Miguel's Kingfish Ceviche

    Chick'N'Leeking Pie

    Miguel's Flatbread with Jamon and Queso