Chicken & Chorizo Paella
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 35 minutes
- Total time
- 55 minutes
Heat / oven settingHob: medium heat, then gentle simmer
Ingredients
| Ingredient | Quantity |
|---|---|
| 600g | |
| 150g | |
| 450g | |
| 1.5 | |
| 1.5 | |
| 3 cloves | |
| 1.5 tbsp | |
| 1.5 tsp | |
| 600g (1½ × 400g tins; then drain if directed) | |
| 1200ml, plus a little if needed | |
| 225g | |
| 1.5 |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Wide deep frying pan
- Saucepan or jug for stock
- Wooden spoon
- Can opener
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Wash hands, tie back hair and clean the workstation. Weigh the ingredients. Prepare vegetables first, then handle raw meat on a separate board; wash hands and sanitise equipment afterwards. Heat the stock separately. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Start the base
Heat oil in a wide deep frying pan. Fry chorizo for 2 minutes, then add chicken and cook for 5 minutes, turning. Add onion and pepper; soften for 5 minutes.
Add rice
Stir in garlic and paprika for 1 minute. Add rice, tomatoes and hot stock. Mix once to spread evenly.
Simmer
Simmer gently for 20–25 minutes, adding a little extra hot water if the pan dries before the rice is tender. Avoid constant stirring.
Finish safely
Stir in peas for the final 5 minutes, following their packet instructions. Check the rice is tender and Check the thickest pieces reach 75°C for at least 30 seconds with a clean food thermometer; keep cooking and recheck if necessary.
Present
Rest off the heat for 3 minutes. Divide between warm plates and serve with lemon wedges.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Serve rice promptly. To save freshly cooked rice, cool quickly, ideally within 1 hour; refrigerate and use within 24 hours. Reheat only once, until steaming hot throughout. Do not keep rice warm at room temperature.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗ · Rice storage advice ↗
Nutritional considerations
Chicken supplies protein and rice supplies carbohydrate. Chorizo adds salt and saturated fat; peas and peppers add vegetables and fibre.
Practical skills
Dicing, batch frying, absorption cooking and checking poultry.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.