Solo: Chipolata Paella

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Solo: Chipolata Paella

Chipolata sausages cooked in a flavourful rice mixture finished with fresh coriander and crumbled feta.

Ingredients to serve 1

  • 1 clove x garlic – crush, peel and slice finely
  • ½ x onion – peel and chop finely
  • 150g x chipolata sausages – slice into rounds
  • ½ cup x jasmine rice
  • 2 tsp x chicken stock granules
  • 1 cup x boiling water
  • ½ tin x chopped tomatoes
  • 5g x fresh coriander
  • 50g x feta – crumble
  • ½ tbsp x olive oil (from your pantry)


Step 1

Make the chicken stock by dissolving the chicken stock granules in the boiling water. Stir well and set aside.

Step 2

Place the olive oil in a large deep frying pan (or large saucepan) on high heat. When hot, add the garlic, onion and chipolata slices and cook for 4 to 5 minutes or until browned. Be careful that the garlic does not burn – reduce the heat a bit, if it looks too hot.

Step 3

Now add the rice, chicken stock and chopped tomato and mix well. When the mixture starts to simmer, place a lid on the pan, reduce the heat to low and cook for a further 15 minutes or until the stock is absorbed and the rice is cooked.

Step 4

Remove from the stove and add the fresh coriander and crumbled feta. Stir through very gently.

Step 5

To serve, place the paella on the plate.