Spanish chef Miguel Maestre shares his recipe for a mouth watering chicken and chorizo paella. This surprisingly quick and easy dish is a joy to share with family and friends.


400ml chicken stock

200g Bomba rice

250g Chicken, diced

1 chorizo sausage, thinly sliced

50g fresh/frozen peas

1 lemon, cut into wedges, to serve


2 large ripe oxheart tomatoes, roughly chopped

2 large roasted red capiscums from jar (piquillo)

2 cloves garlic, peeled

½ bunch parsley

½ bunch chives

25ml olive oil

1 teaspoon saffron threads

1 tablespoon smoked paprika


To make the sofrito, place all ingredients in a food processor and process until chunky. If you don’t have a food processor then simply roughly chop the tomatoes and capsicums and finely chop the garlic and parsley and combine with other sofrito ingredients.

Heat a 30cm fry-pan or paella pan on high heat, add chicken and chorizo and cook until golden brown. Add sofrito and cook until tomatoes start to become juicy, 3-4 minutes. Add chicken stock and bring to the boil. Stir in rice and bring to a simmer. Continue simmering for about 10 minutes.

When rice is tender and liquid has almost fully reduced (there should still be some liquid in the fry-pan), add peas and cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan). Season to taste with salt and freshly ground black pepper and garnish with chives. Squeeze over lemon juice just before serving.