Chicken Chorizo Paella

If there’s one thing we all want more of, it’s time back in our week.

That’s exactly why The Weekly Grocery Shop is full of smart, flavour-packed prep in advance recipes like this one.

Instead of starting from scratch every night, you batch-make a versatile base — in this case, Seasoned Chicken Mince — and then transform it into two completely different dinners. One night, it will be for this delicious Chicken Chorizo Paella.

Find both recipes below:

Seasoned Chicken Mince

Prep: 15 minutes | Makes: 2 meals for 4 people

This versatile base mix is your weeknight time-saver. Make it once, divide into two portions, and you’re halfway to two completely different dinners.

Ingredients

• 1 kg (2 lb 3 oz) minced (ground) chicken

• 1 small onion, finely grated

• 2 garlic cloves, minced

• 7 g (¼ cup) flat-leaf (Italian) parsley, finely chopped

• 25 g (¼ cup) fresh breadcrumbs

• 1 egg, lightly beaten

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• ½ teaspoon smoked paprika

• ½ teaspoon freshly ground black pepper

• 1 teaspoon salt

Method

Combine all ingredients in a large mixing bowl. Use your hands to mix until well combined, being careful not to overwork the chicken mince.

Divide into two portions. Place each in an airtight container.

Store in the fridge for up to 4 days or freeze for up to 3 months.

Chicken Chorizo Paella

Prep: 15 minutes | Cook: 35 minutes | Serves: 4

This colourful, hearty paella gets a head start with pre-seasoned chicken mince. The smoky chorizo, sweet capsicum, and fresh parsley make it a dish to serve straight from the pan to the table.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 200 g (7 oz) chorizo, crumbled or thinly sliced

• ½ quantity Seasoned Chicken Mince (see recipe above)

• 1 large onion, finely chopped

• 1 red capsicum (bell pepper), diced

• 3 garlic cloves, minced

• 1 teaspoon smoked paprika

• ½ teaspoon ground cumin

• ¼ teaspoon ground turmeric

• ¼ teaspoon chilli flakes (optional)

• 300 g (1½ cups) paella rice

• 1 litre (4 cups) chicken bone broth (or chicken stock), warm

• 400 g (14 oz) tinned diced tomatoes

• 150 g (5½ oz) frozen peas

• Sea salt, to taste

• Chopped flat-leaf parsley, to serve

• Lemon wedges, to serve

Method

Heat olive oil in a large paella pan or wide, shallow frying pan over medium heat. Add chorizo and cook for 5 minutes, until fat has rendered and chorizo is crispy. Remove with a slotted spoon and set aside, leaving oil in pan.

Add chicken mince to pan. Cook, breaking it up with a wooden spoon, until browned and cooked through. Check seasoning, adjust if needed, then remove and set aside with chorizo.

In the same pan, add onion and capsicum. Cook for 5–7 minutes, until softened. Add garlic, smoked paprika, cumin, turmeric, and chilli flakes (if using). Cook for 1 minute, until fragrant.

Stir in paella rice, coating each grain in the seasoned oil. Pour in warm chicken stock and diced tomatoes. Stir to combine and bring to a simmer.

Return chicken and chorizo to pan, distributing evenly. Reduce heat to low and simmer gently for 20 minutes, stirring occasionally, until rice is cooked and liquid absorbed.

Scatter frozen peas over the top. Cook for a further 5 minutes, until peas are heated through.

Turn off heat, cover pan, and let rest for 5 minutes.

Serve topped with parsley and lemon wedges.

This recipe is an extract from Nabula El Mourid's first book, The Weekly Grocery Shop. Read more about it here.