Chorizo and spinach paella recipe
Created by The Tesco Recipes team
Paella is a classic Spanish rice dish, our chorizo and spinach version makes the most of the flavour let out when browning the chorizo and layers additional ingredients like garlic, saffron and smoky paprika that perfectly coats each grain of rice. Enjoy on a hot day with a cold drink, what could be better?
See method- Serves 4
- 15 mins to prepare and 30 mins to cook
- 554 calories / serving
- Dairy-free
Ingredients
- 900ml (1 1/2pt) chicken stock
- pinch saffron
- 3 tbsp extra-virgin olive oil
- 200g (7oz) cooking chorizo, sliced
- 1 large onion, finely chopped
- 3 crushed garlic cloves
- 227g tin chopped tomatoes
- 1 tsp paprika
- 250g (8oz) Spanish paella rice
- 1 x 285g jar roasted peppers, drained and rinsed
- 125g (4oz) baby spinach leaves
- 1 lemon, cut into wedges
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Shop ingredientsEach serving contains
- Energy
- 2315kJ 554.0kcal
- Fat
- 26g
- Saturates
- 8g
- Salt
- 4.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 60.7gProtein 19.3gFibre 4.0g
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- Bring chicken stock to the boil. Add a pinch of saffron. Set aside.
- Heat 3 tbsp extra-virgin olive oil in a wide frying pan over a medium- high heat. Slice and add the cooking chorizo, until it starts to release its juices. Finely chop the onions and fry for 5 minutes, or until soft and golden.
- Add the crushed garlic cloves, tinned chopped tomatoes and paprika to the onion and fry for another 2 minutes. Stir in the paella rice; season well.
- Pour over the stock and bring to the boil. Reduce to a simmer and leave the rice to cook uncovered, without stirring, for 10 minutes.
- Take the roasted peppers, drain and rinse them, and scatter over. Gently shake the pan; cook for 10 minutes.
- Put the baby spinach leaves into a colander and pour over freshly boiled water from a kettle to wilt, then add to the rice. Cover with foil and let rest for 5 minutes. Serve with a squeeze of lemon and lemon wedges.
- See more Spanish recipes
