Golden rice, juicy chicken and crisp-edged chorizo make this colourful sharing dish irresistible. Our Paella Spice combines paprika, tomato, cumin, garlic, onion, oregano, cayenne, coriander, warming spices and hickory, giving the pan a smoky, savoury base in one spoonful.

🥣 Ingredients

• 500g boneless skinless chicken thighs, cut into large pieces
• 150g cooking chorizo, sliced
• 300g paella rice
• 2 tbsp Paella Spice
• 1 onion, finely chopped
• 1 red pepper, sliced
• 100g green beans, halved
• 100g frozen peas
• 2 tbsp olive oil
• 400g tin chopped tomatoes
• 750ml hot chicken stock
• 1 lemon, cut into wedges
• Sea salt, to taste

👩‍🍳 Instructions

1. Heat the oil in a wide paella pan or large frying pan. Brown the chicken for 6–8 minutes, then add the chorizo and cook for 2 minutes. Transfer both to a plate.
2. Cook the onion and pepper for 5 minutes. Stir in the Paella Spice for 30 seconds.
3. Add the rice and stir once to coat, then pour in the tomatoes and stock. Return the chicken and chorizo.
4. Simmer uncovered for 18–22 minutes without frequent stirring. Add the green beans after 10 minutes and peas for the final 5 minutes.
5. Check the chicken is cooked through and the rice is tender. Rest for 5 minutes, season to taste and serve with lemon.

⏱️ Timings

• Prep: 15 minutes
• Cook: 35 minutes
• Serves: 4–6

🍽️ Serving Suggestions

Place the pan in the centre of the table with a crisp salad and plenty of lemon wedges.

💚 Why This Recipe Works

Chorizo releases flavour into the rice, while leaving the pan mostly unstirred encourages lightly caramelised edges.

🌶️ Try It With

Add deeper smoke with Smoked Paprika or earthiness with Ground Cumin.

🍽️ More Recipes Using Paella Spice

• Paella-Spiced Cod with Crispy Potatoes
• Smoky Mushroom & Artichoke Paella
• Paella-Spiced Chicken Traybake
• Prawn, Pea & Roasted Pepper Rice
• Spanish-Inspired Seafood Paella

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