Recipe: Beerenberg Chicken Chorizo Paella


  • 1 x jar Beerenberg chicken chorizo Paella meal base
  • 600g diced chicken thigh
  • 1 Gamze meats chorizo
  • 1 brown onion
  • 200g Arborio rice
  • 500ml chicken stock
  • 1 cup frozen peas


  1. Heat 2 tablespoons olive oil in pan. Add diced onion, diced chicken and sliced chorizo. Cook until brown
  2. Add uncooked rice and the contents of this jar, using the stock to rinse out jar.
  3. Stir to combine. Cover with lid and simmer for 20 minutes.
  4. Add peas and stir through. Simmer for a further 5 minutes.
  5. Remove from heat. Rest for 5 minutes. Serve with chopped flat leaf parsley and lemon wedges.

Serves 4-6