Below is my take on Paella, I think Paella is best during summer when you can eat it outside on a warm summer evening. I have a Paella pan (I’m that kind of person) but you can use a deep frying pan or a wok as well.

Paella [paˈeʎa]) is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century

– wikipedia


2 chicken breasts fillets, cut into chunks
2 small onions , finely sliced
1 fat garlic clove
140g good chorizo, sliced
1 tsp turmeric
(pinch of saffron) I don’t use saffron
1 tsp paprika
300g risotto/paella rice
850ml hot chicken or vegetable stock
200g frozen peas
1 lemon, cut into wedges (to serve)


Heat olive oil in a deep frying pan over a high heat and fry the chicken.
I usually season with salt, pepper, ancho chilli powder.

Fry until brown on all sides but not cooked all the way trough. Remove from the pan and put aside.

Reduce the heat to low
Add onions and cook slowly until softened.
Add garlic (crushed), stir for 1 min, then add the chorizo and fry until it releases its oils.
Add the turmeric, paprika and saffron if using. Stir it in with the oil from the chorizo.
Add the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour the stock and bring to the boil. Add the chicken to the pan and simmer for about 20 mins, stirring occasionally.
You might have to add more liquid if the rice dries out before fully cooked,

for liquid you can use more stock or white wine

After 20 min (or when rice is almost cooked)
Add frozen peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender.

Season well and serve with the 1 lemon, cut into wedges

You can add prawns to it as well, I used frozen which I fried in a pan with some chilli spices.
I coated them in a chilli sause before serving

Serve with cold beers or a nice chilled white rijoa

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