Thursday, 1 April 2021 / Topics:

  • Serves 4
  • Difficulty simple

Ingredients: (Serves 4)

1 Tablespoon olive oil
½ Chorizo sausage, diced
1 Red onion, thinly sliced
1 Red capsicum, thinly sliced
4 Skinless chicken thighs, cut into bite-sized pieces
4 Garlic cloves, thinly sliced
1 Tablespoon tomato paste
1 Tablespoon smoked paprika
300mL Reduced-salt chicken stock
1 Cup instant cous cous
2 Cups baby spinach
½ Cup frozen peas, defrosted
80g Feta, crumbled
⅓ Cup Kalamata olives, pitted
¼ Bunch parsley, leaves picked
1 Lemon, cut into wedges


1. Heat oil in a large frying pan over medium-high heat. Cook chorizo, stirring occasionally, for 1-2 minutes or until slightly golden and crispy. Add onion and capsicum and cook for 2-3 minutes or until vegetables have softened. Add chicken and continue to cook for a further 3-4 minutes or until chicken is golden and almost cooked. Add garlic, tomato paste and paprika and cook for a minute or until fragrant.

2. Increase heat to medium-high. Sprinkle cous cous over other ingredients in the pan. Pour over stock and simmer until cous cous has absorbed the liquid and is tender. Remove from heat. Stir through baby spinach and frozen peas until spinach is wilted and peas are warmed.

3. Divide paella between serving bowls. Top with feta, olives and parsley leaves and serve with lemon wedges.

  • Energy 567cal
  • Total Fat 22.4g
  • Sat Fat 7.4g
  • Total Carb 41.9g
  • Sugar 7.7g
  • Sodium 822mg
  • Protein 44.5g
  • Fibre 8.1g