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
Chorizo Paella
with peas & fresh parsley
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
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.
How many servings does Chorizo Paella provide?
4 servings
What are the main ingredients in Chorizo Paella?
Fresh Parsley, Lemon, Lemons, Onion, Onions, Peas, Piquanté Peppers, Risotto Rice, Sliced Chorizo, Sliced Pork Chorizo, Spanish Spice Mix, Tomato Passata, White Wine
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?
Fresh Parsley, Lemon, Lemons, Onion, Onions, Peas, Piquanté Peppers, Risotto Rice, Sliced Chorizo, Sliced Pork Chorizo, Spanish Spice Mix, Tomato Passata, White Wine
How many calories does Chorizo Paella have?
742 calories
How much fat content does Chorizo Paella have?
grams
Woolies Products in this dish
