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Chorizo and Haddock Paella

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A simple spicy dish. Do not add salt the fish and stock will provide this.

A simple spicy dish. Do not add salt the fish and stock will provide this.

Ingredients

Serves: 2

Metric Cups
  • 200 grams short grain rice
  • 125 grams chorizo (diced)
  • 1 smoked haddock (fillet)
  • 1 onion (finely chopped)
  • 1 clove garlic
  • 1 teaspoon mixed herbs
  • 100 grams frozen peas
  • 100 grams frozen sweetcorn kernels
  • ½ litre chicken stock
  • vegetable oil (for frying)
  • 1 pinch of black pepper
  • 1 splash of sherry
  • 7 ounces short grain rice
  • 4⅖ ounces chorizo (diced)
  • 1 smoked haddock (fillet)
  • 1 onion (finely chopped)
  • 1 clove garlic
  • 1 teaspoon mixed herbs
  • 3½ ounces frozen peas
  • 3½ ounces frozen sweetcorn kernels
  • ⅞ pint chicken broth
  • vegetable oil (for frying)
  • 1 pinch of black pepper
  • 1 splash of sherry

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

Chorizo and Haddock Paella is a community recipe submitted by Graham_OldCook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Fry the haddock skin side down for a few minutes and turn once. Place on a warm plate for use later.
  • In the same pan fry off the chorizo until slightly crisp to release the oil and juces then add the onion and garlic. When the onion is cooked, but not discoloured deglase the pan with a splash of sherry, add the herbs and pepper (if you like, a splash of tabasco).
  • Add the rice and mix well to coat with the juices from the chorizo and add the chicken stock. Bring to the boil, reduce the heat and leave until the rice has absorbed most of the liquid.
  • Flake the haddock and scatter over the surface, followed by the peas and sweetcorn. Press into the surface and leave to the end of cooking.
  • Fry the haddock skin side down for a few minutes and turn once. Place on a warm plate for use later.
  • In the same pan fry off the chorizo until slightly crisp to release the oil and juces then add the onion and garlic. When the onion is cooked, but not discoloured deglase the pan with a splash of sherry, add the herbs and pepper (if you like, a splash of tabasco).
  • Add the rice and mix well to coat with the juices from the chorizo and add the chicken broth. Bring to the boil, reduce the heat and leave until the rice has absorbed most of the liquid.
  • Flake the haddock and scatter over the surface, followed by the peas and sweetcorn. Press into the surface and leave to the end of cooking.
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