What is the preparation time for Chorizo Paella?

The preparation time for Chorizo Paella with peas & fresh parsley is between 25 and 40 minutes.

What is the total time required to make Chorizo Paella with peas & fresh parsley?

The total time required to make Chorizo Paella with peas & fresh parsley is between 40 and 55 minutes.

What are the main ingredients in Chorizo Paella?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Chorizo Paella?

Calories: 742, Carbs: 121 grams, Fat: grams, Protein: 29.5 grams, Sugar: 27.6 grams, Salt: 1206 grams

How do I prepare Chorizo Paella?

GORGEOUS & GENEROUS DINNER: Dish up the paella. Scatter over the remaining peppers. Garnish with the remaining parsley and serve any remaining lemon wedges on the side. Stunning, Chef! PERFECT PAELLA: Once the paella is cooked, remove from the heat and mix through the peas, ½ the drained peppers, ½ the chopped parsley, and the chopped chorizo. Add a generous squeeze of lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes. AL DENTE RICE: When almost all the wine has evaporated, stir through the rice and fry, 1-2 minutes (shifting frequently). Add the tomato passata and mix until combined. Slowly pour in 600ml of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 15-20 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente. IT’S WINE O’CLOCK IN SPAIN: Boil a full kettle. Place a pan (big enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 5-6 minutes (shifting occasionally). Add the Spanish spice mix and fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the wine and cook until almost evaporated, 1-2 minutes.

What should be prepared from my kitchen to make Chorizo Paella?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Chorizo Paella

Name: Chorizo Paella
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Let’s bring the aromas and flavours of Spain to South Africa tonight, Chef! Salty dots of chorizo, plump peas, piquante peppers, & fresh parsley bring celebratory colour to this famous rice dish. Notes of lemon, white wine & tangy tomato passata bring it all together for a meal worth sharing (with friends, family, and on the socials!).

Chorizo Paella

with peas & fresh parsley

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Fresh Parsley
Lemon
Lemons
Onion
Onions
Peas
Piquanté Peppers
Risotto Rice
Sliced Chorizo
Sliced Pork Chorizo
Spanish Spice Mix
Tomato Passata
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

IT’S WINE O’CLOCK IN SPAIN
Boil a full kettle. Place a pan (big enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 4-5 minutes (shifting occasionally). Add the Spanish spice mix and fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the wine and cook until almost evaporated, 1-2 minutes.
AL DENTE RICE
When almost all the wine has evaporated, stir through the rice and fry, 1-2 minutes (shifting frequently). Add the tomato passata and mix until combined. Slowly pour in 300ml of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 15-20 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
PERFECT PAELLA
Once the paella is cooked, remove from the heat and mix through the peas, ½ the drained peppers, ½ the chopped parsley, and the chopped chorizo. Add a generous squeeze of lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes.
GORGEOUS & GENEROUS DINNER
Dish up the paella. Scatter over the remaining peppers. Garnish with the remaining parsley and serve any remaining lemon wedges on the side. Stunning, Chef!

Onion - 1
Spanish Spice Mix - 15ml
White Wine - 30ml
Risotto Rice - 100ml
Tomato Passata - 125ml
Peas - 50g
Piquanté Peppers - 20g
Fresh Parsley - 3g
Sliced Pork Chorizo - 50g
Lemon - 1

Download the Recipe

Serves 2

IT’S WINE O’CLOCK IN SPAIN
Boil a full kettle. Place a pan (big enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 5-6 minutes (shifting occasionally). Add the Spanish spice mix and fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the wine and cook until almost evaporated, 1-2 minutes.
AL DENTE RICE
When almost all the wine has evaporated, stir through the rice and fry, 1-2 minutes (shifting frequently). Add the tomato passata and mix until combined. Slowly pour in 600ml of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 15-20 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
PERFECT PAELLA
Once the paella is cooked, remove from the heat and mix through the peas, ½ the drained peppers, ½ the chopped parsley, and the chopped chorizo. Add a generous squeeze of lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes.
GORGEOUS & GENEROUS DINNER
Dish up the paella. Scatter over the remaining peppers. Garnish with the remaining parsley and serve any remaining lemon wedges on the side. Stunning, Chef!

Onion - 1
Spanish Spice Mix - 30ml
White Wine - 60ml
Risotto Rice - 200ml
Tomato Passata - 250ml
Peas - 100g
Piquanté Peppers - 40g
Fresh Parsley - 5g
Sliced Chorizo - 100g
Lemon - 1

Download the Recipe

Serves 3

IT’S WINE O’CLOCK IN SPAIN
Boil a full kettle. Place a pan (big enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 5-6 minutes (shifting occasionally). Add the Spanish spice mix and fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the wine and cook until almost evaporated, 1-2 minutes.
AL DENTE RICE
When almost all the wine has evaporated, stir through the rice and fry, 1-2 minutes (shifting frequently). Add the tomato passata and mix until combined. Slowly pour in 900ml of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 20-25 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
PERFECT PAELLA
Once the paella is cooked, remove from the heat and mix through the peas, ½ the drained peppers, ½ the chopped parsley, and the chopped chorizo. Add a generous squeeze of lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes.
GORGEOUS & GENEROUS DINNER
Dish up the paella. Scatter over the remaining peppers. Garnish with the remaining parsley and serve any remaining lemon wedges on the side. Stunning, Chef!

Onions - 2
Spanish Spice Mix - 45ml
White Wine - 90ml
Risotto Rice - 300ml
Tomato Passata - 375ml
Peas - 150g
Piquanté Peppers - 60g
Fresh Parsley - 8g
Sliced Pork Chorizo - 150g
Lemons - 2

Download the Recipe

Serves 4

IT’S WINE O’CLOCK IN SPAIN
Boil a full kettle. Place a pan (big enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 6-8 minutes (shifting occasionally). Add the Spanish spice mix and fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the wine and cook until almost evaporated, 1-2 minutes.
AL DENTE RICE
When almost all the wine has evaporated, stir through the rice and fry, 1-2 minutes (shifting frequently). Add the tomato passata and mix until combined. Slowly pour in 1.2L of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 20-25 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
PERFECT PAELLA
Once the paella is cooked, remove from the heat and mix through the peas, ½ the drained peppers, ½ the chopped parsley, and the chopped chorizo. Add a generous squeeze of lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes.
GORGEOUS & GENEROUS DINNER
Dish up the paella. Scatter over the remaining peppers. Garnish with the remaining parsley and serve any remaining lemon wedges on the side. Stunning, Chef!