Project Description

A collaborative effort thanks to good friends @perfectionfreshaus @dorsognasmallgoods + @DevondaleDairy 🖤🙏🏽🌱Remember these recipes are designed to create awareness for people with food insecurities. If you like this recipe please, 🖤consider donating to our friends @OzHarvest you’ll find a link in my bio $1 = 2 meals. donate today #hereforhope


Jason Roberts




Easy / Beginner



Perfection Fresh

Devondale Dairy

Full Recipe in Details

  • 2 tablespoon extra virgin olive oil

  • 250g chicken thigh fillet, cut into 3cm pieces

  • 2 D’Orsogna 100% Natural Chorizo, skinned and sliced

  • 6 Perfection Fresh Minicaps, split in half with the seeds removed

  • 1 long red chilli, finely chopped

  • 3 cloves of garlic, crushed

  • 1 teaspoon smoked Spanish paprika

  • 2 cups short grain or Spanish rice

  • 1 cup of white wine

  • 425g can crushed tomatoes

  • 4 cups chicken stock

  • Generous pinch of saffron soaked in ½ cup warm water

  • 2 tablespoons chopped rosemary

  • 1 kg mussels

  • 1 cup peas

  • 1/4 cup chopped parsley

Guide / Instructions
  • Set a large skillet over medium heat. Once hot, add in the oil and chicken, cooking until browned on all sides.

  • Add the D’Orsogna Chorizo, Perfection Fresh Minicaps and onion. Stir the mixture until the Chorizo has browned and the onions are soft.

  • Add in garlic and paprika, stirring for 30 seconds and ensuring the paprika does not burn.

  • Add the rice and stir well. Pour in the wine and cook until absorbed.

  • Add tomatoes, stock, saffron and rosemary.

  • Cook on low heat for 12 minutes.

  • Add the mussels and cover with a lid, cooking for a further 6-8 minutes.

  • Stir through peas and cook for an additional three minutes.

  • Garnish the Paella with parsley and serve immediately.

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