Chicken & Chorizo Paella

Inspired by Lisa & Tony Sierra

HELPFUL HINT: For easier removal of rice from the can, fill can with warm water and let sit for 1 minute. Drain water and prepare as below.


  • 1 can (350g) Dainty Spanish Canned Rice
  • 1½ cups / 375mL Chicken Broth
  • ¼ cup / 65mL Onion, diced
  • ½ cup / 125mL Tomatoes, diced
  • 2 tbsp / 30ml Olive Oil
  • 1 clove Garlic, crushed
  • ½ cup / 125mL Chicken, shredded
  • ½ cup / 125mL Chorizo (or spicy sausage)
  • ½ cup / 125mL Red Bell Pepper, chopped
  • ½ cup / 125mL Frozen Peas
  • 1 Lemon



Warm the chicken broth in a medium saucepan.


Add onions and tomatoes to a second saucepan and sauté in olive oil.


Once translucent, add the garlic, chicken, chorizo, canned rice, and seasoning sachet, stirring continuously for 2 minutes.


Slowly add the warm chicken broth to the pan.


Spread meat and vegetables evenly over the bottom of the pan.


When rice is almost cooked, sprinkle bell pepper and peas over the top.


When rice is cooked, remove from heat and cover with aluminum foil, allowing to ‘rest' for 5 to 10 minutes before serving.


Serve with lemon wedges.

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