Chicken & Chorizo Paella
Hola students! It doesn't get much more tasty than our take on this delicious Spanish one-pot classic- with chorizo, chicken and smoky paprika. Packed full of flavour this recipe is a crowd pleaser- so don't be afraid to share with your flatmates!
Cooking Time: 35 mins
Cooking Level: Medium
Special Equipment: Measuring Jug
What you’ll need: Salt, Pepper, Vegetable Oil
41g protein, 69g carbohydrates, 24g fat, 676 calories
*Values stated are per portion. Gastrostudent’s macros and nutritional information only applies to ingredients which are supplied by Gastrostudent. The cooking process and additional ingredients which are added, including “what you’ll need” items will affect these total values.
Ingredients in your box
(Chopped Chorizo) Pork, Salt, Lactose (Milk), Paprika, Dextrose, Sugar, Garlic, Milk Proteins (Milk), Rosemary Extract, Paprika Extract, Acidity Regulator: Sodium Citrate;, Antioxidant: Sodium Erythorbate:, Preservatives: Sodium Nitrite, Potassium Nitrate;, Black Pepper, Oregano.
(Chicken Stock Cube) Salt, Maize Starch, Maltodextrin, Palm Fat, Yeast Extract, Sugar, Chicken Fat (3%), Chicken Powder (1%), Celery, Onion Powder, Turmeric, Flavouring, DRIED Parsley, Acid: Citric Acid; White Pepper.
(Tomato Puree) Tomato, Acidity Regulator: Citric Acid
For allergens, see ingredients in BOLD. Celery, milk.
In addition to the recipe specific allergen information provided, due to production and packing methods Gastrostudent boxes may also contain low levels of the following allergens: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk, nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts), celery, sesame, sulphur dioxide and sulphites, lupin, molluscs, mustard.
Use by dates
We aim to provide customers with fresh ingredients with the maximum shelf life possible. We do advise taking precaution and checking the use by date of perishable items (including; fresh meat, dairy and vegetables) to ensure that you eat the food by the use by date.
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