Skip to content Skip to navigation menu

Main Ingredients


  1. Heat 1 glug oil, season chicken and cook for a few minutes to brown. Remove and set aside.

  2. Add another glug oil to pan, toss in chorizo and sauté to release oils

  3. Add onion, celery and garlic and sauté until glossy but still bright in colour

  4. Add red pepper and chilli and sauté for about 5 minutes to soften.

  5. Stir in rice and toss to coat with oil.

  6. Add canned tomatoes and stock.

  7. Bring to the boil, reduce heat, cover and simmer until rice is tender, about 15 minutes

  8. Stir in parsley, shrimp if using, and reserved chicken.

  9. Season, toss to combine, cover with a lid and allow to rest for a further 5 minutes.

  10. Serve with extra chilli and lemon wedges.