Makes 2 meals, each serving 4

Chicken and chorizo paella recipe

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Ready in just under 1 hour

300g piece chorizo, halved lengthways and sliced
8 large chicken thighs, skin removed, boned and cut into large chunks
2 tbsp olive oil
2 onions, chopped
4 garlic cloves, crushed
1 tbsp smoked sweet paprika
600g paella or risotto rice
2-2.2 litres chicken stock, hot
2 red peppers and 2 yellow peppers, deseeded and sliced
150g fine green beans, trimmed and blanched
6 large, ripe plum tomatoes, cut into chunky pieces
25g pack fresh flatleaf parsley, leaves picked and chopped
Lemon wedges, to serve

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1. Heat 2 large, deep frying pans over a medium heat. When hot, divide the chorizo between the pans and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
2. Divide the chicken between the pans and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside.
3. Add 1 tablespoon olive oil to each pan, then divide the onions between them. Cook, stirring occasionally, for 6-8 minutes, until softened. Divide the garlic and paprika between each pan and cook for 1 minute. Divide the rice between them, stir to coat in the oil. Add 1 litre hot stock to each. Simmer for 10 minutes, stirring occasionally.
4. Return the chicken to the pans and divide the peppers, beans and tomatoes between the pans. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary. Season and stir the chorizo and parsley into each pan. Divide 1 pan of the paella between 2 freezer-proof boxes, cool, label and freeze (see freezing tip).
5. Continue to cook the other paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.

Nutritional info

Per serving: 637kcals, 19.8g fat (6.1g saturated), 45.4g protein, 77.7g carbs, 9.6g sugar, 2.1g salt

Chef's tip

To freeze and reheat: Freeze half the paella in 2 freezer-proof boxes for up to 1 month. Thaw in the fridge for 24 hours or until completely thawed. Microwave in portions on high at 900W for 3-4 minutes, until piping hot.

Wine Recommendation

Wine note: It has to be a Spanish wine here, and the best for the job is a sprightly, young, refreshing pink (rosado), served lightly chilled.

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richardldavis | February 20

And it's just as good each time.

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richardldavis | February 20

i've made this several times since.

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richardldavis | October 16

And there's still loads left tody!

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