The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken & Ve'duja Paella with Brown Rice & Olive Parsley Salsa
Take a trip to Spain with our twist on vibrant paella. Starring tender free-range British chicken, pan-fried until crispy golden and delicious. Served over a paella-style rice, flavoured with smoky vegan 'nduja and fragrant paprika. A herby parsley salsa studded with zingy olives brings it all together.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 80g rocket
- 1 unwaxed lemon
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 40g vegan 'nduja (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 handful of fresh flat-leaf parsley
- 150g peas
- 1 tbsp smoked paprika
- 1 tsp turmeric
- 600g diced British Free Range chicken breast
- 4 garlic clove
- 2 pepper
Nutritional Information
Calories: 589
Protein: 48g
Carbs: 62g
Fat: 19g
Chicken & Ve'duja Paella with Brown Rice & Olive Parsley Salsa
Take a trip to Spain with our twist on vibrant paella. Starring tender free-range British chicken, pan-fried until crispy golden and delicious. Served over a paella-style rice, flavoured with smoky vegan 'nduja and fragrant paprika. A herby parsley salsa studded with zingy olives brings it all together.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium bowl, a small bowl & a measuring jug
Get started
- Finely chop or crush the garlic. Thinly slice the peppers
Build the dish
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the chicken and the pepper and cook for 4 mins
- Add the garlic and cook for 1 min, then add the turmeric, paprika and vegan 'nduja. Cook for 1-2 mins, then add the rice and break it up with a wooden spoon
- Add the stock powder and 400ml hot water. Bring to a boil, then simmer for 15 mins, until the chicken is cooked through and the liquid has thickened
- In the final 2 mins, stir in the peas. Season with salt and pepper
Make the parsley salsa
- Meanwhile, finely chop the parsley and olives
- Add both to the small bowl with 2 tsp olive oil and the juice from half the lemon (or to taste). Season with salt and pepper
Assemble the salad
- In the medium bowl, toss the rocket with 1 tsp olive oil and the juice from the remaining lemon. Season with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chicken paella into bowls, with the rocket salad alongside. Drizzle over the parsley salsa
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