Chicken Chorizo Paella

How often do Irish people get to try paella at home? Not that often. Coach Darragh gives another recipe for a versatile dish that can be made in many different ways.

The Lowdown

“Why should I eat this?”

How often do Irish people get to try paella at home? Not that often.

This recipe is another versatile dish that can be made in many different ways; use prawns for a more seafood theme or turn it into a vegan/vegetarian option by taking the meat out and subbing in tofu, or edamame as a protein source.

“When should I eat this?”

This is a great dish packed full of flavour and nutrients that not only will impress family or friends for dinner but also impress work colleagues the following day at lunch.

“But isn’t chorizo processed/cured meat and is bad for me?”

Yes. Whilst chorizo does contain a lot of fat and if eaten in large frequent amounts it can have an effect on our health. However, I’m all about balancing tasty food with a healthy lifestyle; having a serving of chorizo once every 2-3 weeks should be fine.

The Showdown


Paella rice (350-400g).4 chicken fillets.½ a chorizo sausage.1 lime.3 small onions.3 cloves of garlic.2 bell peppers.2 tomatoes.Frozen peas( 60g).Coriander (handful)Smoked paprika.Cayenne pepper.Cumin.Saffron.2 chicken stock cubes (500ml boiling water).Tomato pureé (1/4 of a tube).Apple juice (100ml).Salt.Pepper.

Cooking method

Dissolve 2 chicken stock cubes in 500ml of boiling water, add to a small pot with 100ml of apple juice and a pinch of saffron. Bring to the boil and simmer for five mins, then take it off the heat.Fry the chorizo in a medium hot pan until the oils have been released. Add the chopped onion and garlic and fry for 2-3 mins.Add the diced chicken and season with salt and pepper.Add a teaspoon of cumin, cayenne pepper,and smoked paprika.Squeeze a ¼ of a tube of tomato pureé in and mix.Squeeze the juice of 1 lime.Add the paella rice and mix.Pour ¾ ‘s of the stock over the top (make sure it covers the rice), bring to the boil and simmer off the heat for 20 mins.After 20 mins add 60g of frozen peas and the remaining ¼ stock and cover the pan for another 10-15 mins. Make sure to check every 5 mins to ensure the paella isn’t sticking to the pan.Leave to sit for 5 minutes to cook in residing heat, allowing the rice to fully absorb the stock and spices.Once done, add a sprinkle of coriander and a wedge of lime to squeeze over.

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About the Author

Darragh's philosophy includes balancing hard work and enjoying the process, and what better way to do that than with delicious, healthy food.

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Find Darragh on Instagram at @darragh.henry