Spring is starting to show early signs of creeping through this week and after BoJo’s announcement about England being able to come out of lockdown in June, well it’s got us feeling giddy with excitement for summer… so we made paella! Which is perfect for the Luteal phase of the cycle, this is when hormones plummet, mood swings are in full force and the carb cravings are strong. And paella offers the perfect combination of protein, veg and carbs all in one.

Serves 6

Prep & cook time: 1 hour

Stage of cycle: Luteal


  • 3 tbsp olive oil, plus extra for drizzling
  • 125g chorizo, roughly chopped
  • 600g boneless, chicken breasts or thighs, chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 tsp paprika
  • 2 tsp smoked paprika
  • 1/4 tsp chilli flakes
  • 1 tsp dried rosemary
  • 250g Spanish paella rice
  • 1 vegetable or chicken stock cube, made up to 600ml
  • 400g tin chopped tomatoes
  • 250g prawns
  • 2 squid tubes, cut into slices
  • 75g frozen peas
  • small handful flat-leaf parsley, chopped, to serve
  • chopped lemon wedges, to serve


  1. Heat 1 tbsp olive oil in a deep, large frying pan. Add the chorizo and fry for around 3 minutes until crisp. Remove from the pan and place on a plate lined with kitchen roll.
  2. Into the chorizo oil, fry the chicken over a high heat for 7-8 mins, until golden brown and cooked through. Remove from the pan and add to another plate.
  3. Add another tbsp olive oil and stir in the onion and garlic. Fry for 4 mins until golden, stir as much as possible to ensure the onions and garlic don’t burn. Now add in the red pepper, cook for one minute before adding the paprika, smoked paprika, chilli flakes and rosemary. Mix the spices into the vegetables for one minute until they are coated in the flavours, then add the last tbsp olive oil.
  4. Stir in the paella rice coating it in the spices, there may be some browning on the bottom of the pan – this is good it adds flavour! After the rice is fully coated pour in the veg stock and chopped tomatoes, swill the tin with a touch of water and add that in too. Give it a stir to get those sticky bits from the bottom of the pan and pour in 450ml boiling water, cover with a lid and leave for 10 mins.
  5. After the 10 mins is up, add the chicken back in, try not to stir too much, because we want the rice to stick to the pan slightly at the bottom. Cook over a high heat for a further 10 mins with the lid on.
  6. Scatter with the cooked chorizo, prawns and squid and cook for a further 5 mins before adding your frozen peas. Take the paella off of the heat and place the lid back on, leave for 5 mins and let the peas cook in the residual heat.
  7. Place in the middle of the table, scatter with some chopped flat leaf parsley, serve with some lemon wedges, crusty bread and roasted garlic aioli. Yes there will be some sticky darker bits at the bottom of the pan, this is all such good flavour and the perfect umami taste. Enjoy!

Tag me in your recipes at

Kitchen Dance


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s