• Serves 4
  • 15mins to prepare and 25mins to cook
  • 593 calories / serving


  • 200g chorizo, cut into thin rounds
  • 100g smoky pancetta, diced
  • 2 cloves garlic finely chopped
  • 100g onion, finely diced
  • 1tsp dried thyme
  • ¼tsp dried red chilli flakes
  • 1tsp paprika
  • 300g paella rice
  • 100ml dry white wine
  • 1L chicken stock, heated with a pinch of saffron strands
  • 100g frozen peas
  • 1 roasted red pepper, diced
  • 400g chopped tomatoes
  • 60g flat leaf parsley, roughly chopped
  • Salt
  • freshly ground black pepper
  • Saffron


Heat a large frying pan and cook the chorizo for 3 minutes, then add the pancetta cubes and cook for a further 3 minutes until the meat is browning at the edges and crispy. Remove and set aside. Turn the heat down and add the onion to soften for a couple of minutes before adding the garlic, thyme, chilli and paprika.

Add the rice and coat everything thoroughly, then add the wine and stir everything until it has been completely absorbed. Stir in the tomatoes and stock and simmer until the liquid is reduced and the rice is cooked, about 15-20 minutes. Stir in the peas, the roasted red pepper and the meat that was removed from the pan earlier,  and simmer for 5 minutes until everything is heated through. Season and serve sprinkled with parsley.