| | Oven-baked chicken and chorizo paella
Oven-baked chicken and chorizo paella
Oven-baked chicken and chorizo paella 4.3-5 9
  • Calories: 2039 kj
  • Fat: 13g
  • Carbohydrates: 60.8g

How to Make:

  1. Preheat oven to 210°C/190°C fan-forced. Place saffron threads in a small heatproof bowl. Add boiling water. Set aside for 2 minutes for flavours to develop.
  2. Place stock in a large saucepan over high heat. Cover. Bring to the boil. Remove from heat. Cover and set aside.
  3. Meanwhile, heat oil in a large frying pan over medium heat. Cook chorizo, turning, for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer mixture to a 7.5 litre roasting pan.
  4. Toss chicken in 1 tablespoon paprika. Cook, in batches, for 4 minutes or until browned all over. Transfer to a plate. Cover. Add onion and garlic to frying pan. Cook, stirring, for 3 minutes or until softened. Add rice, remaining paprika and saffron mixture. Cook, stirring, for 1 minute to coat rice. Transfer to roasting pan.
  5. Pour stock into roasting pan. Stir to combine. Arrange chicken on top, slightly submerged in rice. Cover pan tightly with foil. Bake for 50 minutes to 1 hour or until rice is tender and liquid has absorbed.
  6. Remove pan from oven. Stir in peas. Top with capsicum. Cover with foil. Bake for 5 minutes or until peas are tender and capsicum is heated through. Top with tomato and parsley. Serve with lemon wedges.
Time for preparing:
75 min.


  • 1/2 teaspoon saffron threads
  • 2 tablespoons boiling water
  • 8 cups Massel salt reduced chicken style liquid stock
  • 2 teaspoons olive oil
  • 2 (110g) chorizo, sliced
  • 1.2kg chicken drumettes
  • 2 tablespoons smoked paprika
  • 2 brown onions, chopped
  • 3 garlic cloves, crushed
  • 4 cups arborio rice
  • 2 cups frozen peas
  • 200g chargrilled capsicum, sliced
  • 2 medium tomatoes, diced
  • 1/2 cup fresh flat-leaf parsley, roughly chopped
  • 2 lemons, cut into 12 wedges