[{"type":"span","children":[{"text":" Join now"}]}]

Get your first 3 months FREE*

*Selected 9 month plans. Ends 28/09/23. See offer terms.
Get your first 3 months FREE*
Join now
Photo of Chicken paella with chorizo by WW

Chicken paella with chorizo

Total Time
55 min
15 min
40 min
With slices of spicy chorizo and the rich smokiness of paprika and saffron, this Spanish one-pot wonder is a feast of flavours


Chorizo sausage

100 g, thinly sliced

Skinless chicken breast

400 g, thinly sliced

Olive oil

1 tbs

Brown onion

1 medium, thinly sliced

Red capsicum

1 medium, thinly sliced


3 clove(s), crushed

Smoked paprika

1 tsp

Rice, white, dry

200 g

Canned diced tomatoes

400 g, (1 x 400g can)

Dried saffron

1 tsp, strands

Chicken stock

1½ cup(s), (275ml)


1 medium, wedges, to serve

Fresh flat-leaf parsley

½ cup(s), chopped, to serve


  1. Heat a large heavy-based frying pan or paella pan over medium heat. Add chorizo and cook for 1–2 minutes each side or until golden. Transfer to a plate. Add chicken to pan and cook, turning, for 3–4 minutes or until browned. Transfer to a plate.
  2. Heat oil in same pan. Add onion, capsicum and garlic and cook, stirring, for 5 minutes or until softened. Add paprika and rice and cook, stirring, for 1 minute.
  3. Add tomatoes, saffron and stock and bring to the boil. Return chicken and chorizo to pan and reduce heat to low. Simmer, covered, for 20–25 minutes or until rice is tender. Sprinkle with parsley and serve with lemon wedges.


TIP: Saffron is an expensive spice but a little goes a long way. It’s traditionally used in Paella and other rice dishes to impart a subtle flavour and a rich golden colour. You’ll find it in the herb and spice aisle in supermarkets.