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Chorizo Paella

Chorizo Paella

with Cherry Tomatoes

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Hold the press! You absolutely CAN make a delicious Paella at home in a mere 40 minutes! Rich and smokey chorizo is the secret to the flavour profile of this dish; it provides the perfect base for all the jewel-like flourishes. Think cherry tomatoes, green beans, garlic and parsley, all topped off with a good squeeze of zesty lime. A sneaky glass of wine is the perfect accompaniment to this classic Spanish dish – go on, we won’t tell!

Tags:HealthyLactose freeNut Free
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount




brown onion

1 clove



long red chilli

1 tsp

smoked paprika

1 cup

jasmine rice

100 g

green beans

1 punnet

cherry tomatoes

1 tsp

vegetable stock powder

½ bunch




Not included in your delivery

1 tbs

olive oil

3 cup


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)1910 kJ
Fat24.2 g
of which saturates7.7 g
Carbohydrate38.3 g
of which sugars6.3 g
Protein18.4 g
Sodium1280 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Prepare the chorizo
Prepare the chorizo

To prepare the ingredients, thinly slice the chorizo and dice the brown onion and chilli (deseeded). Peel and crush the garlic. Trim the green beans and cut into thirds. Finely chop the parsley and cut the lime into wedges.

Cook the chorizo
Cook the chorizo

Heat half of the olive oil in a medium frying pan over a medium heat. Cook the chorizo for about 2 minutes or until golden. Add the brown onion, garlic, long red chilli and smoked paprika. Cook, stirring, for 2 minutes or until fragrant. Tip: If you like it spicy, add the seeds of the chilli in for extra heat!

Add the Jasmine riceAdd the veggies, stock, & water
Add the Jasmine riceAdd the veggies, stock, & water

Add the Jasmine rice to the frying pan and continue to stir for about 1 minute or until coated in the delicious aromatic flavours. Stir in the green beans, cherry tomatoes, vegetable stock powder and water. Season with salt and pepper. Bring to the boil. Reduce the heat to low and simmer, stirring often, for about 15-20 minutes or until the rice is tender and the water has been absorbed.


Spoon the paella into serving bowls, sprinkle with the parsley and serve with the lime wedges.