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Vanessa Baxter's Chicken and Chorizo Paella

Chicken and Chorizo Paella

For more on Vanessa Baxter, head to her website.

Serves 4

2 cloves of garlic, finely sliced
1 onion, roughly chopped
15 g fresh flat-leaf parsley, roughly chopped
70 g chorizo, chopped
2 skinless, boneless chicken thighs, chopped
olive oil
1 teaspoon sweet smoked paprika
1 red pepper or a smoked dried chilli (reconstituted in boiling water)
2 tablespoon tomato purée
2 cups chicken stock
300 g paella rice
1 lemon or lime, juiced
Optional: Olives; Saffron threads


Add oil to the paella pan on a medium heat, then add the garlic, onion, parsley stalks, chorizo, and paprika, and fry for around 5 minutes, stirring regularly. Add the pepper to the pan for a further 5 minutes.

Stir through the tomato purée and the stock, then add the rice and stir for a couple of minutes.

Add a pinch of salt and pepper and bring to the boil for around 10 minutes. Season with salt and pepper. Add the strips of chicken thigh and simmer for another 8-10 minutes without stirring. Just shake the pan occasionally to keep the cooking even, but to keep the creation of a crust on the bottom of the pan.

Once the liquid is absorbed, check the rice to see that it is slightly firm to the bite. Add salt and pepper as needed and sprinkle in the lime juice.

Cover with foil and let it rest away from the heat for around 8 minutes before serving.