Chicken & Chorizo Paella

Serves 4

- to cook



  • 250g skinless chicken thigh fillets, cut into 2.5cm cubes

  • 2 cured chorizo sausages, finely sliced or chopped

  • 800ml chicken stock

  • 250g Calasparra rice

  • 50g fresh or frozen peas (or snow peas or green beans)

  • 1/2 bunch of chives, chopped

  • 1 lemon, cut into wedges


  • 4 oxheart or roma tomatoes, coarsely chopped

  • 4 large jarred piquillo peppers

  • 4 garlic cloves, peeled

  • 1/2 bunch each of flat-leaf parsley and thyme leaves

  • 1/2 bunch of chives, coarsely chopped

  • 1 1/4 tbs extra-virgin olive oil

  • 1 tsp saffron threads

  • 1 1/2 tbs smoked paprika


  • 1 egg, straight from the fridge

  • 1/4 tsp lemon juice

  • 1 garlic clove, finely chopped

  • 1 cup (250ml) light olive oil


For the sofrito, put all of the ingredients in a food processor and process until chunky. If you

don’t have a food processor, coarsely grate the tomatoes, capsicums and garlic and coarsely

chop the parsley, chives and thyme, then combine with the oil, saffron and paprika in a

mixing bowl.

For the aioli, crack the egg into the beaker of a stick blender and add the remaining

ingredients. Insert the stick blender, making sure it goes all the way to the bottom of the

beaker, and blend until emulsified. Gradually move the blender up the beaker until your aioli

is a nice creamy consistency.

1. Heat a 30cm frypan or paella pan over high heat, put in the chicken and chorizo, and cook

for 5 minutes until golden brown. Add the sofrito and cook for 3-4 minutes until the tomato

starts to break down and become juicy. Pour in stock and bring to the boil. Stir in the rice and

bring to a gentle simmer, then continue to simmer for about 18 minutes.

2. When rice is tender and most of the liquid has been absorbed (there should still be some

liquid in the pan), add peas or beans and cook, without stirring, for another 2 minutes to form

a nice ‘soccarrada’ or crust on the bottom.

3. Season to taste with salt and sprinkle with chives. Squeeze lemon juice over, just before

serving with aioli. Olé!

Note: Shop our range of delicious. wine cases here


This is a much simpler paella recipe, making it a great midweek or entertaining dish in our land Down Under. In my opinion, this is a go-to meal to rival the classic bolognese, and will definitely become a family favourite. Make sure you buy the best quality chicken and chorizo you can (free range is the go). Try to use a proper paella pan and really push the cooking to the limit once all the stock is gone – this is how you achieve the famous crust on the bottom that will establish you as a real paella master.

This article was originally published on and reposted with permission. Recipe by Miguel Maestre and photography by Jeremy Simons.