Easy Spanish Paella
with Chorizo and Veggies
Taking our cues from classic Spanish paella, this flavoursome rice bowl with added depth from tasty chorizo is a simple way to achieve amazing, authentic flavours. You won’t wait to dig in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
230 g
Red Bell Pepper
113 g
Green Peas
10 g
Parsley
56 g
Red Onion
170 g
Jasmine Rice
2 tbsp
Tomato Paste
2 tsp
Paprika-Garlic Blend
1 g
Chicken Broth Concentrate
30 g
Green Olives
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Core and cut the pepper(s) into thin strips. Slice the chorizo into 1/2-inch rounds.
Heat a medium pot over medium-high heat. Add a drizzle of oil, then the sausage. Sear until golden-brown, 2-3 min per side. (Don't worry if it's not cooked through at this step!)
Add the onion and peppers. Cook, stirring occasionally, until the onion softens, 3-4 min. Season with salt and pepper.
Add the spice blend, tomato paste, broth concentrate(s), rice and 1/3 cups salted water (double for 4 people) to the pot. Cover and cook until all the water has been absorbed, 10-12 min.
Meanwhile, roughly chop the parsley. Thinly slice the olives.
Stir the peas and olives into the paella. Stir until the peas are warmed through, 1-2 min. Season with salt and pepper. Divide the rice between bowls. Sprinkle with parsley.
