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!
Chorizo Sausage, uncased(ContainsSoy/Soja)
Red Bell Pepper
Chicken Broth Concentrate
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.