Chicken and Chorizo Paella
626 cal
10m prep · 30m cook
4 servings
Macro Breakdown
626
Calories (cal)
35
Protein (g)
65
Carbs (g)
25
Fat (g)
Fibre: 8g
Protein 28% Carbs 52% Fat 20%
Ingredients
Item
Weight
Cals
Chicken thigh fillets, chopped
400g
840
Chorizo, sliced
100g
450
Arborio rice
300g
1020
Chicken stock
1000g
70
Peas, frozen
150g
123
Method
1
Heat a little oil in a large paella pan or frying pan. Cook chicken and chorizo until browned. Add rice and stir for 1 minute. Pour in stock, bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Stir through peas and cook for a final 5 minutes.