Chicken and Chorizo Paella

Easy to prepare, a one pot wash up and really delicious, this chicken and chorizo paella will be a favourite on your van travels. Tastes even better when re-heated for left-overs. The flavours have intensified.


  • Olive Oil
  • 2 cloves of garlic
  • 1 onion
  • 1 carrot
  • 2 chorizos
  • 3 chicken thigh fillets
  • 1 teas paprika
  • 1 red capsicum
  • 200g mushrooms
  • 300g crushed tomatoes
  • 2 cups arborio or short grained rice
  • 1-2 cups frozen mixed vegetables – eg. peas, corn
  • 1 cube of chicken stock
  • 1 lemon
  • 750ml boiling water
  • Salt and Pepper


  1. Peel and slice garlic. Deseed and chop capsicum and mushrooms
  2. Peel and chop onion, carrot, chorizo and chicken thighs.
  3. Heat olive oil in a large, deep frying pan with lid on medium heat.
  4. Add garlic, onion, carrot, chorizo, chicken and paprika and fry until the chicken is brown. Stirring regularly. Add capsicum and mushrooms and fry further 5 mins
  5. Stir through crushed tomatoes and crumbled stock cube.
  6. Add rice and stir for 2 mins to absorb all the flavours.
  7. Pour in boiling water and add a pinch of salt and pepper.
  8. Put the lid on and bring to the boil, then reduce to a simmer for 20 mins. (Whilst the dish is simmering you do not need to stir it constantly as traditionally you want a thin crust of crispy rice to form on the bottom of the pan)
  9. Stir in the frozen vegetable, replace the lid, cook further 5 mins

Serving Suggestion

Sprinkle fresh parsley leaves over the Paella and serve with lemon wedges.

Published by woolliestravels

Travelling Photographers, over twenty countries experienced and checking off our bucket list. Camping and caravaning in Australia, exploring this big beautiful country.

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