Chicken Chorizo Paella Recipe

I’ve spoken about my love of my air fryer before in my 5 gadgets I can’t live without post.  Not only is it a healthier way to cook chips, bacon, sausages and other meats, you can actually cook entire dinners in it!I absolutely adore paella but I hate the standing around adding and stirring all the ingredients in until you can just leave it to simmer.  Then I found a recipe for it that I can use in my air fryer!!  Although this recipe is specifically for the Breville Halo+ Health Fryer that we have, it would probably work in any other kind of air fryer too!!  I’d imagine it would even in a saucepan as well but you’d probably have to slightly adjust the cooking times for everything!

Ingredients:

  • 1 large red onion, diced (I use red or brown depending what I have in the fridge at the time!)
  • 100 g Spanish chorizo, peeled and diced
  • 1 tbsp smoked paprika
  • 1 tbsp turmeric
  • 1 tsp hot chilli powder (I use mild chilli powder)
  • 500 g chicken breast fillets, cut into strips
  • 300 g paella or risotto rice
  • ½ yellow pepper, deseeded and cut into strips (I use Asda’s frozen pepper slices)
  • ½ red pepper, deseeded and cut into strips (I use Asda’s frozen pepper slices)
  • 1 litre hot chicken stock
  • 1 handful of blanched fine beans (I use frozen peas instead)
  • 1 handful of ¼’d cherry tomatoes (I use normal tomatoes although sometimes I don’t bother with any!)
  • Chopped parsley (I use dried parsley)

I generally make the entire recipe, which is usually for four people, and we have leftovers for lunch the next day!

Method:

  • Place the onion and diced chorizo into the Halo+ bowl and set the timer for 5 minutes.  Cook on the dual heat mode with the Halo+ in the tilt position

  • Add in all the spices and cook for a further 1 minute on the dual heat, tilt position

  • Stir in the diced chicken, coating the strips in the spicy onion mixture
  • Set the timer for 6 minutes.  Cook on the dual heat mode with the Halo+ in the tilt position and stir halfway through
  • Add the rice and peppers, stir and cook for a further 2 minutes, again on dual heat, tilt mode

  • Add the hot stock and stir to combine.  Set the timer for 20 minutes, dual heat on the level position

  • Stir the paella half way through cooking
  • Once the timer beeps to indicate the end of the cycle, add the beans and tomatoes, stir and cook a further 1-2 minutes until it’s piping hot and adjust the seasoning if necessary
  • Serve sprinkled with parsley (I never bother doing this as we only have dried parsley and it’s just not the same!)

  • Time: 36 mins cooking time (plus about 5-10 mins prep)
  • Difficulty rating: This meal is so easy to make and the recipe is incredibly easy to follow.  I’d imagine it would still be pretty easy in a saucepan, but there’d be more stirring!!
  • Taste: The spices give it a lovely kick and the chorizo gives off a delicious flavour which works so well!  You could even substitute the chicken for prawns if you wanted (or add them as well if you’re feeling particularly hungry!!)
  • Would I make it again?: I make this dish a lot and we both love it, especially because there are leftovers for the next day!! 🙂
  • Verdict: 5/5.

Are you a fan of paella?  What’s your favourite kind?  Let me know in the comments below 🙂 x

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4 Comments

  1. This looks great! I’ve never tried a paella before (I know!) but love anything chicken related so will have to give this a try. Thanks for sharing.

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