Spanish Chorizo and Chicken Paella
Paella rice cooked with saffron-steeped chicken stock, chorizo and chicken, plus onion, garlic, pepper, beans, and tomato.
- 200 g bomba rice
- 300 g chicken thighs boneless
- 100 g chorizo sausage
- 600 ml chicken stock
- 1 pinch saffron threads
- 1 piece red pepper
- 150 g green beans
- 3 pieces garlic cloves
- 1 piece onion
- 1 piece tomato
- 3 tbsp olive oil
- 1 piece lemon
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat chicken stock in a saucepan and steep saffron threads for 10 minutes
- Step 2
Cut chicken thighs into bite-sized pieces and chorizo into thick slices
- Step 3
Dice onion, mince garlic, slice red pepper, and grate tomato discarding skin
- Step 4
Heat olive oil in a 30cm paella pan or large frying pan over medium heat
- Step 5
Cook chorizo for 3 minutes until crispy, then remove and set aside
- Step 6
Season chicken with salt and pepper, cook in same pan for 5 minutes until golden
- Step 7
Add onion and garlic, cook for 2 minutes until softened
- Step 8
Stir in grated tomato and cook for 3 minutes until reduced
- Step 9
Add rice, stirring to coat with sofrito for 2 minutes
- Step 10
Pour in hot saffron stock, add red pepper strips and green beans
- Step 11
Return chorizo to pan, simmer for 18-20 minutes without stirring
- Step 12
Rest for 5 minutes, then serve with lemon wedges
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
