I was inspired to create this delectable dish after being invited to a Spanish night. Very easy to duplicate and your guests will salivate! :) I think that sometimes I'm asked to parties just so that I will bring this, noice!!


  • 2 chorizo sausages

  • 2 medium red onions, diced

  • 2 teaspoons of crushed garlic

  • 2 cups of long rice

  • 2 small chillies, finely chopped

  • 2 jars of spicy salsa

  • 1 medium red capsicum, thinly sliced

  • 1 medium green capsicum, thinly sliced

  • 1 medium yellow capsicum, thinly sliced

  • 1-1.5 litres of beef stock


  • 1.

    Dice chorizo into small pieces.

  • 2.

    Fry until crispy and spoon out onto paper towel to drain.

  • 3.

    Saute onion, crushed garlic, finely chopped chilli in the oil leftover from the fried chorizo, over a medium heat.

  • 4.

    Add rice and stir for a couple of minutes until all pan juices have been absorbed.

  • 5.

    Stir through both jars of salsa until the rice is well coated.

  • 6.

    Pour 500 ml of stock and stir. Continue to add stock as rice absorbs, in intervals of about 10 minutes.

  • 7.

    Stir through all sliced capsicum and chorizo back to the pan to heat through.

  • 8.

    Cook gently until rice is tender. Serve hot with a sprinkle of chives and chopped chilli, Bon Appetit!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 552kj
  • Fat Total 4g
  • Saturated Fat 1g
  • Protein 20g
  • Carbohydrate 109g
  • Sugar 17g
  • Sodium 2325mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Add chorizo to a cold pan as chorizo is quite high in fat, this will tend to cook out more from a cold pan. A hot pan will sear and seal in the fat.

Use can use a mild, hot or bean salsa. I use a no name brand as there really isn't that much difference in taste but there can be a huge difference in price.

Try to use the three different coloured capsicums as this adds gorgeous colour.

This recipe can easily be doubled. For every extra cup of rice add a jar of salsa. If you like it really meaty add extra chorizo.

Vegetarian? Don't use the chorizo and use vegetable stock. A fantastic tasting paella. Served hot or cold. Better flavour the next day after flavours have had time to infuse.

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