Easy Spanish-style paella

Suitable from 12 months. Makes four portions



1 tablespoon olive oil

6 small or 4 big chicken thighs, boned, skinned and halved

100g pack sliced chorizo, cut into pieces

2 onions, peeled and chopped

1 red or yellow pepper, deseeded and diced

1 stick of celery, chopped (optional)

3 garlic cloves, peeled and chopped

Pinch of saffron

100ml water mixed with 1 tablespoon balsamic vinegar 

500ml hot vegetable stock (made with one stock cube)

200g easy-cook long grain rice

400g can chickpeas

Fresh parsley to sprinkle

1 lemon, sliced



  • Step 1

     Heat the oil in a wide-bottomed, non-stick saucepan and brown the chicken on all sides. Remove from the pan then set aside.

  • Step 2

     Add the chorizo to the pan and fry for 1-2 minutes. Add the onions, pepper, celery and garlic. Lower the heat, cover and cook for 10-15 minutes, stirring occasionally.

  • Step 3

     Add the chicken, saffron and vinegar mixture. Stir, turn up the heat and let the vinegar mixture bubble for 2 minutes. Reduce the heat and pour in the stock. Cover and cook for 6 minutes. Add rice, cover and cook for 10 minutes

  • Step 4

     Add chickpeas and cook for 5 minutes until the rice is tender but still al dente. Take off the heat, stir and rest for 6 minutes. Serve garnished with parsley and slices of lemon.