Spanish Style Chorizo and Saffron Rice
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Spanish Style Chorizo and Saffron Rice

with Peas

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 Time45 minutes
Cooking time20 minutes


serving amount

1 unit(s)


90 grams

Diced Chorizo

2 unit(s)

Garlic Clove

175 grams

Risotto Rice

15 grams

Chicken Stock Paste

1 sachet(s)


1 unit(s)


120 grams


Not included in your delivery

500 milliliter(s)

Water for the Stock

20 grams



Nutritional information

Energy (kJ)2865 kJ
Energy (kcal)685 kcal
Fat26.4 g
of which saturates11.7 g
Carbohydrate89.5 g
of which sugars10.8 g
Protein23.6 g
Salt4.36 g
Always refer to the product label for the most accurate ingredient and allergen information.



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

Halve, peel and chop the onion into small pieces.


Heat a drizzle of oil in a large 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.

Once hot, add the chorizo and onion and fry until the chorizo starts to brown and the onion softens, 4-5 mins. Stir frequently and adjust the heat if necessary.

Meanwhile, peel and grate the garlic (or use a garlic press).


Pour the boiled water for the stock (see pantry for amount) into a measuring jug.

Once the veg has softened, add the garlic and cook for 1 min more.

Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins. 

Pour in the boiled water, chicken stock paste and saffron. Stir well to combine and bring back to the boil, then pop a lid on the pan (or cover with foil).



Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, zest and cut the lemon into wedges.


When everything's ready, remove the rice from the oven and stir in the peas.

Squeeze in some lemon juice and season with salt and pepper. Stir in the butter (see pantry for amount) until melted.

Taste and add more salt, pepper and lemon juice if needed.


Spoon the rice onto your plates. Sprinkle over the lemon zest to finish.

Serve with a lemon wedge alongside.