PAELLA TRAY BAKE
An easy paella tray bake that combines budget-friendly chicken drumsticks with flavoursome chorizo and lots of veggies.
This version doesn’t include seafood, but a few prawns would definitely be a welcome addition. Just pop them in when you add the peas.
For easier eating, boneless (skinless optional) chicken thighs are a good alternative to chicken drumsticks.
While this isn’t the quickest of meals, once the paella is in the oven, there’s very little left to do. Most of the veggies are included within the bake, so a simple side of rocket drizzled with balsamic glaze is all that’s needed.
If easy tray bakes sound good to you, this chicken tray bake is another tasty option.
PAELLA TRAY BAKE
This easy paella tray bake combines budget-friendly chicken drumsticks with flavoursome chorizo and lots of veggies. This version doesn’t include seafood, but a few prawns definitely wouldn’t go amiss!
Ingredients
PAELLA
- 2 courgettes
- 1 brown onion
- 3 cloves garlic
- 160 g chorizo (5.6oz)
- 6-8 chicken drumsticks (approximately 800g-1kg/2lb)
- 5 tsp olive oil
- 1 Tbsp finely chopped fresh rosemary (or 1 tsp dried)
- 2 tsp ground paprika
- 1 cup arborio rice (200g/7oz)
- 3 cups chicken stock (750ml)
- 400 g can pesto flavoured tomatoes (14oz)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 150 g cherry tomatoes (5.3oz)
- 1 cup frozen peas (160g)
TO SERVE
- 1 large handful fresh Italian parsley (optional)
- 1/3 cup finely grated parmesan (30g) (optional)
- 60 g Mediterranean or baby rocket (2.1oz)
- 2 tsp balsamic glaze (optional)
Instructions
PREPARE INGREDIENTS
Preheat oven to 190ºC (375ºF) fan bake. Roughly dice courgettes, finely dice onion and crush garlic. Chop chorizo into 1cm / 0.4in pieces. Season chicken all over with salt and pepper. Drizzle 1 teaspoon oil into a large roasting dish.
COOK PAELLA
Heat 2 teaspoons oil in a large high-sided frying pan on medium-high. Brown chicken on all sides, then remove onto a plate.
Reduce heat to medium and add remaining 2 teaspoons oil to pan. Add courgettes, onion and garlic and cook until just soft (3-4 minutes). Stir in chorizo, rosemary and paprika and cook for 1 minute.
Add rice, stock, canned tomatoes, salt and pepper to pan. Bring to the boil, then transfer to prepared roasting dish. Nestle in the chicken and cherry tomatoes.
Cover dish with foil and bake for 15 minutes. Uncover and sprinkle peas over the top. Bake for a further 15-20 minutes, until chicken is cooked through.
SERVE
Roughly chop parsley. Sprinkle paella with parmesan and parsley. Serve with rocket drizzled with balsamic glaze, if using.
Recipe Notes
WINE MATCH: Try a Rosé.
GLUTEN-FREE OPTION: Make sure chorizo is gluten-free and use gluten-free stock.
INGREDIENT SWAPS / NOTES: If you don’t want to use bone-in chicken, boneless (skinless will work too) chicken thighs are a good alternative - use around 550g / 1lb 3oz. If you can’t find canned pesto tomatoes, you can use regular crushed tomatoes and a teaspoon of sugar.
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave. Rocket is best added just before serving.
2 Comments
I made this last night and the boys WOLFED it down! Super easy and so delicious! We’re using your menus to step away from the food boxes we buy and its going down a treat. Such a big fan!
Hey Tracey, I’m so stoked to hear that! Thanks so much for the kind feedback – really pleased you’re enjoying the menus ☺️