Paella for Those Who Don't Like Seafood

Recipe by Andrew Sudron
READY IN: 1hr 45mins


  • 4 -8
    chicken (portions and or or pork or both to suite 4 people, can be chicken breast, leg or thigh)
  • 2
    onions, chopped
  • 1 -3
    garlic clove (chopped or crushed or paste)
  • 1
    teaspoon turmeric
  • 115 -250
    g chorizo sausage, cooked (or other sausage, plain or spicy) (optional)
  • 250
    g rice (brown is nice, but does take longer)
  • 1
    liter stock (chicken or herb stock i.e. 'caldo')
  • 4
    tomatoes, peeled and chopped (or equivalent such as passata)
  • 1
    red pepper (or yellow pepper or green pepper, or all three)
  • 1
    cup peas (or any vegetable) or 1 cup carrot (or any vegetable)
  • salt and pepper (to season)


  • Season the chicken with paprika (optional). Brown the chicken in a pan.
  • Move to one side.
  • Fry the onions until cooked (You can cook the chorizo at this point if you wish).
  • Add the turmeric and garlic, cooking for a couple of minutes more.
  • Add the chorizo/sausage and fry a little (Never boil the chorizo).
  • Add rice and about half of the stock. If you like a bit more spice or flavour, at this point you can add a bit of balsamic/lee and perrins, red wine/sherry etc.
  • Add the tomato, peppers and vegetables (save some of the peppers to garnish)
  • Cook on the hob or in the oven until rice is about ready, adding stock as necessary. The Spanish would never stir it again once the last ingredient has been added though. You can put in the oven and leave. Either way, you can't rush a good paella. Don't worry if the 'bottom' burns - they say it is a good sign. Personally, I don't aim to burn but don't worry if it does.
  • Garnish with peppers, bacon and parsley (optional).
  • Serve with Spanish or French bread and white wine.