Paella and Tapas
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Paella and Tapas

with Cheddar and Chorizo Rollitos, Zesty Garlic Tenderstem Broccoli and Garlic Bread

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

4 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

(May contain Celery)

90 grams

Diced Chorizo

1 sachet(s)

Smoked Paprika

175 grams

Risotto Rice

20 grams

Chicken Stock Paste

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

150 grams

King Prawns

(Contains Crustaceans)

2 unit(s)

Demi Garlic Baguettes

(Contains Cereals containing gluten May contain Sesame)

150 grams

Tenderstem Broccoli

120 grams

Mature Cheddar Cheese

(Contains Milk)

50 grams

Chorizo Slices

(Contains Milk)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

25 grams

Sun-Dried Tomato Paste

Not included in your delivery

500 milliliter(s)

Boiled Water for the Rice

30 grams


1 tbsp



Nutritional information

Energy (kJ)7429 kJ
Energy (kcal)1776 kcal
Fat80.9 g
of which saturates35.3 g
Carbohydrate136.7 g
of which sugars19.5 g
Protein63.7 g
Salt9.06 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press). 

c) Halve the bell pepper and discard the core and seeds. Cut into 2cm pieces.

d) Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking. 


a) Once hot, add the chorizo and fry, stirring frequently, until it starts to brown, 2-3 mins. 

b) Stir the smoked paprika, risotto rice and half the garlic, into the chorizo. Cook until the edges of the rice are translucent, 1-2 mins.

c) Stir the boiled water for the rice (see pantry for amount) and chicken stock paste into the rice. Bring back to the boil, then pop a lid on the pan (or cover with foil). 

d) Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.


a) Meanwhile, zest and halve the lemon. Roughly chop the parsley (stalks and all). 

b) Toss half the lemon zest and half the parsley together in a small bowl. Set aside.

c) Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.

d) Once hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.


a) Turn the heat down to medium-high, then add the prawns. Season with salt and pepper and cook, stirring occasionally, for 4-5 mins. Meanwhile, place the garlic baguettes onto a baking tray. Bake on the top shelf, 10-15 mins.

b) Once cooked, remove the prawns from the heat and add a squeeze of lemon juice. Transfer to a bowl and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

c) Meanwhile Halve any thick broccoli stems lengthways. Heat a drizzle of oil in the frying pan on medium-high heat.

d) Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Add  a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.


a) Meanwhile, cut each block of Cheddar lengthways, then lengthways again to create 4 equal batons per block.

b) Roll each baton of Cheddar in a slice of chorizo and lay seam-down on your serving plate.

a) Once the broccoli is cooked, add the remaining garlic, lemon zest and a squeeze of lemon. Stir well to combine. 

b) Transfer the broccoli to a serving plate and drizzle over the honey (see pantry for amount). Sprinkle over the toasted almond flakes to finish.


a) When your paella is cooked, remove it from the oven and stir through the prawns, pepper, sun-dried tomato paste and remaining parsley.

b) Season to taste with salt, pepper, or a squeeze of lemon if needed. TIP: Add a splash of water to loosen the paella if needed.

c) Share your paella between your bowls and finish with a sprinkle of the parsley and lemon zest mixture over the top and any remaining lemon as wedges on the side.

a) Serve the paella with your broccoli, cheddar rollitos and garlic breads as sides.