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  • Writer's pictureNava

Chicken and Chorizo Paella Or Chicken and Beef Sausages Paella

Updated: Oct 28, 2020

If you are vegan/vegetarian omit the meat, replace the chicken stock with vegetable stock add some more veggies and you will have a really flavoursome meal.

Hi beautiful people,

I hope you are all safe and are staying sane.

I saw a post on Facebook that said; “Introverts, check in on your extrovert friends, they are not okay. They have no idea how this works.” That pretty much sums me up right now.

Made my first paella the other day. Not sure how authentic this is, but it tasted pretty good to me and my family. I just wanted one large, filling dish to feed the tribe, and when I searched for recipes I came across paella recipes.

I have changed it quite a bit to make it simple because I really wasn’t in the mood for anything elaborate and I didn’t want to make more than one dish. Like I said everyone was pretty happy and the paella was polished off by the six of us.

The original recipe calls for Chorizo but we don’t eat pork so I just replaced the chorizo with beef sausages.



  • 1 medium chicken, cut into quarters

  • Salt and pepper to taste

  • 3 tablespoons olive oil

  • 6 cloves garlic, crushed

  • 1 small red capsicum, roasted and cut into strips

  • 1 small yellow capsicum, roasted and cut into strips

  • 1 small green capsicum, roasted and cut into strips

  • 1 cup green frozen peas (thawed)

  • 4 chorizos or beef sausages, cooked in the oven and sliced thickly

  • 3/4 cup dry white wine

  • 2 tablespoons fresh lemon juice

  • 3 1/4 cups chicken stock

  • 2 cups rice

  • 1 container of saffron threads (0.5g) or 1 teaspoon saffron powder



  1. Steep saffron threads in a 1/4 cup of hot water and set aside as you prepare the paella.

  2. In a large deep pan or a skillet, heat oil over medium-high heat. Sprinkle chicken pieces with salt and pepper and cook chicken until golden for approx. 5-6 minutes. Transfer chicken pieces to a plate.

  3. Add onion and garlic to the pan and saute for 2-3 minutes until onion is transparent.

  4. Add the wine and rice and cook for 3-4 minutes allowing the wine to evaporate to half the quantity.

  5. Stir in lemon juice, saffron and the stock. Add peas, sausages, capsicum strips and mix all ingredients until well combined. Place chicken pieces on top of rice, cover with the lid.

  6. Bring to a boil reduce the heat, stirring occasionally to prevent rice from sticking and burning at the bottom.

  7. Once the chicken is cooked through remove from heat and serve hot.



PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!

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