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!).
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.53
for 4 servings · R41.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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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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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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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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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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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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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
Not in the Woolies basket — source these elsewhere:
- Spanish Spice Mix
- Sliced Pork Chorizo
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Chorizo, Lemon, Onion, Parsley, Pea, Piquanté Peppers, Pork Chorizo, Risotto Rice, 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?
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.
What should be prepared from my kitchen to make Chorizo Paella?
Chorizo, Lemon, Onion, Parsley, Pea, Piquanté Peppers, Pork Chorizo, Risotto Rice, 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