Chicken & Chorizo Paella

Paella is a fantastic flavoursome one pot dinner that will leave the whole family satisfied plus it only takes 20 minutes to make! For those following baby led weaning this recipe is wonderful as you can blitz it down for 30 seconds and mould into small balls for little hands to grab hold of.

Serves 2 adults and 1-2 small child 


1 tbsp olive oil

60g chorizo, diced

150g chicken breast, cut into 1-cm slices

1/2 red onion, finely diced

1 garlic clove, crushed

100g chargrilled red pepper, cut into 1-cm slices

1 tsp paprika

1 tbsp tomato puree

150g paella rice

500g vegetable stock

50g frozen peas


Heat the oil in a large frying pan before adding the chorizo and cooking until beginning to colour. Add the chicken and cook for a couple of minutes before adding the onion. Reduce the temperature a little and cook for 5 minutes or until it is beginning to soften. Add the garlic, peppers, paprika and tomato puree and cook for 2-3 minutes stirring frequently to ensure it doesn’t catch. Add the paella rice and stir once again to make sure the rice grains are coated. Add the vegetable stock and bring everything to the boil. Reduce to a simmer and then cook for 12 minutes, stirring occasionally. Add the peas and cook for a final 3 minutes before turning off the heat and allowing to stand for 5 minutes whilst the rice absorbs the last of the stock. Serve immediately.

for kids: cut the chicken down into smaller bitesize pieces for their little mouths.

just for adults and older children: add 150g seafood with the peas and garnish with some fresh parsley and a squeeze of lemon