Chicken & Chorizo Paella


  • 1 red capsicum, diced
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 chorizo sausages, diced
  • 2 chicken breasts, diced
  • 250g Arborio rice
  • 400g can tomatoes
  • 1 tbsp meal inspirations paella blend
  • 1l chicken stock, hot
  • 125g peas
  • With the lid, off, sauté capsicum, onion and garlic in olive oil using STEW FUNCTION
  • In a separate fry pan, brown chorizo. Once browned, drain onto paper towel.
  • Add chicken to capsicum and brown for 1-2 minutes.
  • Add Arborio rice and stir to toast slightly.
  • Add tomatoes and paella blend and stir to combine.
  • Pour over half the hot stock. Stir through. Cover. No more stirring unless you want risotto.
  • Cook for 7 minutes.
  • Add the remaining stock. Press CANCEL.
  • Close the lid and set the pressure release valve to closed. Press RICE FUNCTION, adjust the timer to 10 minutes.
  • Add the peas with lid off, cook for a further 3 minutes until all the stock completely absorbed.
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