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Spanish paella

Inspired by recipes from Miguel Maestre and Curtis Stone


  • 500g-600g Chicken breast fillet
  • 2x Chorizo sausage
  • 500ml Chicken stock
  • 220g Bomba (or Arborio) rice
  • 50g peas
  • 1 lemon, cut into wedges, to serve
  • half a bunch of chives, garnish
  • Aioli and sangria, to serve

For the sofrito

  • 2 large ripe tomatoes, roughly chopped
  • 6 piquillo peppers
  • 4 garlic cloves, peeled and crushed
  • 1/2 bunch of parsley
  • 1 bunch chives
  • 25ml olive oil
  • 1 pinch saffron
  • 1 tablespoon smoked paprika


  1. To make the sofrito, place all of the sofrito ingredients in a food processor and process until chunky.
  2. Chop the chicken into bite sized pieces, season with salt and pepper.
  3. Place a 30 centimetre wide frying pan over a high heat add a glug of olive, then add the chicken and cook for 5 minutes or until brown on all sides. Add the chorizo for the last couple of minutes.
  4. Reduce the heat to medium and add the sofrito and cook for a further three minutes
  5. Stir in the rice and make sure that it gets well coated
  6. Add chicken stock and and set aside chicken pieces and bring to the boil.
  7. Simmer on a medium to low heat for 15 minutes or until the stock has been absorbed.
  8. Add the peas and cook for a further 2 minutes to achieve "soccaranda" (crust on the bottom of the pan).
  9. Season to taste with salt and garnish with chives. Squeeze over lemon juice just before serving.