• Our Roast Vegetable and Chorizo Paella is a celebration of bold flavours and colourful ingredients, perfect for a festive gathering or a cosy family dinner. Whether you’re a paella aficionado or a first-time cook, this delightful meal is sure to transport your taste buds to the sunny streets of Spain.

    Roast vegetable and chorizo paella

    Serves: 4
    Cooking Time: 40 mins

    Ingredients

    • 15ml (1 tbsp) olive/avocado oil
    • 2 red onions, finely chopped
    • 1 large red pepper, seeded and cubed
    • 1 aubergine, cubed
    • 4 baby marrows, sliced
    • 2 x 10cm pieces chorizo sausage, sliced
    • 10ml (2 tsp) smoked Spanish paprika
    • 400g (2 cups) rice
    • 250ml (1 cup) white wine
    • 375ml (3 cups) chicken
    • or vegetable stock
    • handful Rosa tomatoes, quartered
    • 125ml (½ cup) fresh oregano, chopped
    • 125ml (½ cup) fresh flat-leaf parsley, chopped

    Instructions

    1

    Preheat the oven to 200°C.

    2

    Heat the oil in a pan and fry the onion until just soft. Add the red pepper, aubergine, baby marrows, chorizo and paprika and fry for 5 minutes. Add the rice and wine, stir well and allow the moisture to absorb before adding the stock and tomatoes.

    3

    Transfer the pan contents to a baking dish, cover with foil and bake until the rice is cooked and fluffy, about 30 minutes.

    4

    Toss through the herbs and serve. This works well with lemony roast chicken and a fresh green salad.

    ALSO SEE: Seafood and chicken paella with chorizo

    Seafood and chicken paella with chorizo

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com