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Spanish Recipes
Easy Spanish Paella

Easy Spanish Paella

with Chorizo and Veggies

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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!

Allergens:Soy/Soja
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

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
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3736 kJ
Calories893 kcal
Fat45 g
Saturated Fat14 g
Carbohydrate92 g
Sugar10 g
Dietary Fiber6 g
Protein29 g
Cholesterol95 mg
Sodium1416 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Core and cut the pepper(s) into thin strips. Slice the chorizo into 1/2-inch rounds.

2

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!)

3

Add the onion and peppers. Cook, stirring occasionally, until the onion softens, 3-4 min. Season with salt and pepper.

4

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.

5

Meanwhile, roughly chop the parsley. Thinly slice the olives.

6

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.