Bring summer home with this naturally protein-packed dish.
Paella is just one of those elite dishes that basically just tastes like a sunny holiday — perfect for brightening up your lunch breaks. If you close your eyes you can pretend to be on a beach for a minute.
Made with spicy chorizo, smoky paprika, sweet tomatoes and zesty lime, it’s a delicious combination of rich flavours that will keep you satisfied all day long. Alternatively, it’s just as good for sharing with friends any day of the week.
Jump to:
- Why you'll love this recipe
- Can you meal prep paella?
- Variations and add-ins
- Chicken and chorizo paella recipe
- FAQs
Why you'll love this recipe
- 28g of protein per serving
- One pan, so there's less washing up
- Makes 4 portions, so it's ready-made for meal prep
Can you meal prep paella?
Yes. Once it's cooked, divide it between 4 airtight containers. Rice needs a bit of extra care, though: cool it as quickly as you can, keep it in the fridge, eat it within a day and only reheat it once, until it's piping hot all the way through.
Variations and add-ins
- Seafood: stir in a handful of cooked prawns for the last few minutes of cooking
- Chicken breast: swap the thighs for chicken breast for a leaner version (this will change the macros)
- Extra veg: add green beans or courgette with the peppers
Chicken and chorizo paella recipe
Per serving: 477kcal | 28g protein | 47g carbs | 19g fat. Serves 4. Ready in 55 minutes.
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients
- 100 g chorizo - (diced)
- 500 g skinless chicken thighs
- Pinch salt & pepper - (to taste)
- 1 brown onion
- 1 tsp turmeric
- 1 tsp paprika
- 2 garlic cloves - (minced)
- 1 red bell pepper - (sliced)
- 225 g paella rice
- 400 ml chicken stock
- 4 tomatoes - (chopped)
- 100 g frozen peas
- 1 lemon - (cut into wedges)
- Handful fresh parsley - (chopped)
Instructions
- In a large pan, cook the diced chorizo for a few minutes until it begins to brown and release its oils. Remove the pieces from the pan and set aside on a plate for later.
- Add the chicken thighs to the same pan and cook in the chorizo oil. Season with salt and pepper and cook until browned on each side and no pink remains. Remove from the pan and set aside.
- Next, add the chopped onion and fry for a few minutes until softened. Then add the turmeric, paprika, garlic, and red pepper, stirring well to coat everything in the spices.
- After a couple of minutes, add the paella rice and stir through. Then pour in the chicken stock and chopped tomatoes and mix everything until evenly combined.
- Add the chorizo pieces back into the pan and stir through, then add the chicken thighs. Cover the pan with a lid and simmer for 15 minutes to allow the rice to cook and soak up the liquid.
- Finally add the peas, stir through, and allow to warm for a few final minutes before taking off the heat. Serve up with plenty of lemon wedges and a garnish of fresh parsley.
FAQs
What rice is best for paella?
Paella rice, a short-grain rice like bomba, soaks up the stock without going mushy. Arborio works if that's all you've got.
Can I make paella without chorizo?
Yes. Add an extra teaspoon of smoked paprika instead to keep the smoky flavour.
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After finishing an internship with Myprotein, Emily returned to university to finish her degree in Business Management and Marketing, before coming back to work full-time with the team. Emily specialises in high-protein recipes, inspiring real-life stories and accessible health and fitness advice, and her work has been featured in The Supplement Magazine. When she’s not in the kitchen baking or cooking, she’s out exploring Manchester’s best food spots, or working up an appetite at the gym.
