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A hearty Spanish dish

  • Prep time
    10 mins

  • Serves

  • Cook time
    45 mins

  • Good for
    Dinner, Lunch

Primo Diced Chorizo

Spanish Paella

INGREDIENTS Navigation Show below Hide below

  • 1 Tblsp Olive Oil
  • 1 Onion, finely
  • 1 clove Garlic, finely chopped
  • 400g Diced Chicken breast
  • 1 Pkt Primo Diced Chorizo
  • 1 Tblsp Olive Oil
  • ¼ tsp Saffron powder
  • 2 tsp Smoked Paprika
  • 2 Tblsp Tomato Paste
  • 1 red Capsicum, thinly sliced
  • 2 Cups Long Grain Rice
  • 4 Cups Hot Chicken stock
  • 400g Diced Tomatoes
  • 15 lge Prawns, tail on
  • 500g Green Mussels
  • 1 Lemon, zested & juiced
  • For garnish:
       Parsley Leaves for garnish

STEPS Navigation Show below Hide below

Method of recipe

  • Heat the olive oil in a large deep pan over a medium high heat and sauté the onion & garlic 2 minutes. Add the Chicken & Primo diced Chorizo to the pan and stir fry until browned. Remove from the pan and set aside.
  • Mix together the olive oil, saffron powder, smoked paprika and tomato paste well.
  • Return the pan to the heat over a medium heat 1 minute, add the saffron & tomato paste to the pan and cook 1 minute.
  • Add the rice to the pan stirring well for 1 minute. Add the hot chicken stock to the pan and cook stirring 2 minutes. Stir in the diced tomatoes, chicken and diced chorizo along with the capsicum.
  • Arrange the mussels and prawns decoratively on the top.
  • Reduce heat to low and cover 15 minutes or until rice is cooked when tested.
  • Serve Paella garnished with lemon zest and torn parley leaves.


  • For a delicious alternative replace chicken with sliced pork fillet.

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