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Chicken & Chorizo Paella

Chicken & Chorizo Paella

with Sweet Peppers, Tomatoes, and Rosemary

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Paella, the national dish of Spain, is famous for its socarrat, the crispy crust that develops on the bottom of the pan. This version is flavored with smoky chorizo and woodsy rosemary for an unexpected flavor combination.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Red Bell Pepper

1 unit

Yellow Bell Pepper

4 clove


½ ounce


8 ounce

Grape Tomatoes

24 ounce

Chicken Thighs

2 unit

Chicken Stock Concentrate

¼ ounce


2 ounce

Dried Chorizo


1.5 cup

Basmati Rice

1 unit


Not included in your delivery


Kosher Salt



2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories602 kcal
Energy (kJ)2519 kJ
Fat17 g
Saturated Fat2 g
Carbohydrate68 g
Sugar6 g
Dietary Fiber6 g
Protein48 g
Sodium743 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Core, seed, and remove the white ribs from the bell peppers, then thinly slice. Mince or grate the garlic. Finely chop the parsley. Strip the rosemary leaves from the sprigs and roughly chop 2 teaspoons. Halve the tomatoes. Dice the chorizo. Cut the chicken into bite-sized pieces and season with salt and pepper.


In a medium pot, bring 5 cups water and the stock concentrates to a simmer. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 1-2 minutes per side, until browned but not yet cooked through. Remove from the pan and set aside.


Heat another drizzle of oil in the same pan over medium heat. Add the chorizo and cook for 2-3 minutes, until slightly crispy. Add the bell peppers and tomatoes to the pan and cook, tossing for 4-5 minutes, until softened. Add the garlic, chopped rosemary, and half the parsley to the pan. Cook for another 1 minute, until fragrant. Season with salt and pepper.


Add the rice: Stir the basmati rice into the pan and toss to coat in the oil. Cook for 1-2 minutes, until the rice is slightly translucent.


Add the chicken and warm chicken stock to the pan and stir to combine. Season generously with salt and pepper. Bring the mixture to a simmer, then reduce to a medium-low heat and cook for 15-20 minutes, until the liquid is absorbed. TIP: Don’t stir the rice! The key to good paella is a browned crust in the bottom of the pan.


Finish and serve: Halve the lemon, then cut into wedges. Once the liquid is absorbed, remove the paella from the heat, cover, and set aside for 5 minutes. Serve the chicken and chorizo paella with the remaining parsley and lemon wedges. Enjoy!