eCook Meal
Black Rice Chorizo Paella
with walnuts & fresh parsley
Dark, delectable, and delicious, this dish will give you goosebumps – it’s that good, Chef! Spanish-infused black rice dotted with silky onion is cooked in white wine & tomato passata. Topped with salty chorizo, a zesty bell pepper salsa, and garnished with fresh parsley.
Serving guide
Choose your portion size.
SPANISH FLAVOURS
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.
LOOK AT THAT 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 200ml 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, 30-35 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
CHOP-CHOP
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY SALSA
In a bowl, toss together the diced pepper, ½ the chopped Parsley, a squeeze of lemon juice, a pinch of lemon zest, a drizzle of olive oil, and seasoning.
PERFECT PAELLA
Once the paella is cooked, remove from the heat and mix through ½ the chopped chorizo. Add a generous squeeze of Lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes.
PHOTO-READY PLATE
Dish up the paella. Scatter over the pepper salsa, the remaining chorizo, and the toasted walnuts. Garnish with the remaining Parsley and serve any remaining lemon wedges on the side. Stunning, Chef!
SPANISH FLAVOURS
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.
LOOK AT THAT 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 400ml 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, 30-35 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
CHOP-CHOP
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY SALSA
In a bowl, toss together the diced pepper, ½ the chopped Parsley, a squeeze of lemon juice, a pinch of lemon zest, a drizzle of olive oil, and seasoning.
PERFECT PAELLA
Once the paella is cooked, remove from the heat and mix through ½ the chopped chorizo. Add a generous squeeze of Lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes.
PHOTO-READY PLATE
Dish up the paella. Scatter over the pepper salsa, the remaining chorizo, and the toasted walnuts. Garnish with the remaining Parsley and serve any remaining lemon wedges on the side. Stunning, Chef!
SPANISH FLAVOURS
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.
LOOK AT THAT 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, 30-35 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
CHOP-CHOP
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY SALSA
In a bowl, toss together the diced pepper, ½ the chopped Parsley, a squeeze of lemon juice, a pinch of lemon zest, a drizzle of olive oil, and seasoning.
PERFECT PAELLA
Once the paella is cooked, remove from the heat and mix through ½ the chopped chorizo. Add a generous squeeze of Lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes.
PHOTO-READY PLATE
Dish up the paella. Scatter over the pepper salsa, the remaining chorizo, and the toasted walnuts. Garnish with the remaining Parsley and serve any remaining lemon wedges on the side. Stunning, Chef!
SPANISH FLAVOURS
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.
LOOK AT THAT 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 800ml 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, 30-35 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
CHOP-CHOP
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY SALSA
In a bowl, toss together the diced pepper, ½ the chopped Parsley, a squeeze of lemon juice, a pinch of lemon zest, a drizzle of olive oil, and seasoning.
PERFECT PAELLA
Once the paella is cooked, remove from the heat and mix through ½ the chopped chorizo. Add a generous squeeze of Lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes.
PHOTO-READY PLATE
Dish up the paella. Scatter over the pepper salsa, the remaining chorizo, and the toasted walnuts. Garnish with the remaining Parsley and serve any remaining lemon wedges on the side. Stunning, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R146.05
for 4 servings · R36.51 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Black Rice needs 400 mlEdamame & Black Rice Salad 190 g R46.99 · whole pack (size can't be divided)R46.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- Spanish Spice Mix
- Tomato Passata
- Sliced Pork Chorizo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Black Rice Chorizo Paella?
The preparation time for Black Rice Chorizo Paella with walnuts & fresh parsley is between 20 and 35 minutes.
What is the total time required to make Black Rice Chorizo Paella with walnuts & fresh parsley?
The total time required to make Black Rice Chorizo Paella with walnuts & fresh parsley is between 45 and 60 minutes.
How many servings does Black Rice Chorizo Paella provide?
4 servings
What are the main ingredients in Black Rice Chorizo Paella?
Bell Pepper, Black Rice, Chorizo Pork Sliced, Lemon, Onion, Parsley, Pork Chorizo, Spanish Spice Mix, Tomato Passata, Walnut, White Wine
What is the nutritional information of Black Rice Chorizo Paella?
Calories: 823, Carbs: 128 grams, Fat: grams, Protein: 31.6 grams, Sugar: 24.3 grams, Salt: 1229 grams
How do I prepare Black Rice Chorizo Paella?
LOOK AT THAT 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 400ml 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, 30-35 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente. PHOTO-READY PLATE: Dish up the paella. Scatter over the pepper salsa, the remaining chorizo, and the toasted walnuts. Garnish with the remaining parsley and serve any remaining lemon wedges on the side. Stunning, Chef! SPANISH FLAVOURS: 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. PERFECT PAELLA: Once the paella is cooked, remove from the heat and mix through ½ the chopped chorizo. Add a generous squeeze of lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes. CHOP-CHOP: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ZESTY SALSA: In a bowl, toss together the diced pepper, ½ the chopped parsley, a squeeze of lemon juice, a pinch of lemon zest, a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make Black Rice Chorizo Paella?
Bell Pepper, Black Rice, Chorizo Pork Sliced, Lemon, Onion, Parsley, Pork Chorizo, Spanish Spice Mix, Tomato Passata, Walnut, White Wine
How many calories does Black Rice Chorizo Paella have?
823 calories
How much fat content does Black Rice Chorizo Paella have?
grams