• 2 tablespoons olive oil
  • 6 ounces chorizo (spicy or mild), small dice
  • 1 medium onion, small dice
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
  • 1 1/2 cups shredded carrots
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons paprika
  • 2 cups jasmine rice
  • 4 cups vegetable stock
  • Zest and juice of 2 lemons
  • 1/2 cup kalamata olives, roughly chopped
  • To serve:
  • 1/4 cup scallions, thinly sliced
  • 1/2 cup parsley, chopped


  1. Heat the olive oil in a heavy-bottomed pot, and saute the chorizo and onions until golden brown, 5 minutes. Add the carrots, chicken and spices and saute another few minutes until chicken is partially cooked.
  2. Add in remaining ingredients and mix together. Bring to a boil and immediately lower to a simmer. Cook covered 20 to 30 minutes until the rice is cooked through and all the stock has been absorbed. Serve hot.
  3. 2nd Use for Recipe: Paella With Fried Egg Breakfast Ingredients: Leftover paella 1 egg Method: Heat leftover paella in a frying pan and place on plate. Fry an egg and serve on top for breakfast.