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.
Free-range Smoky Chicken & Vegan 'Nduja Paella
A Spanish classic bursting with smoky depth. Succulent free-range British chicken and warm vegan 'nduja - you'll simmer them with vibrant peppers, sweet onions and warm smoked paprika for a rich, flavourful paella. Finished with fresh parsley and a squeeze of lemon for the perfect balance.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 80g baby spinach
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 4 garlic clove
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 600g diced British Free Range chicken breast
- 2 pepper
- 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)
- 40g pitted green olives
- 1 onion
Nutritional Information
Calories: 537
Protein: 45g
Carbs: 59g
Fat: 15g
Free-range Smoky Chicken & Vegan 'Nduja Paella
A Spanish classic bursting with smoky depth. Succulent free-range British chicken and warm vegan 'nduja - you'll simmer them with vibrant peppers, sweet onions and warm smoked paprika for a rich, flavourful paella. Finished with fresh parsley and a squeeze of lemon for the perfect balance.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a sieve, a grater & a measuring jug
Cook the chicken
- Heat the large frying pan on a medium-high heat with 2 tsp oil (we used the 30cm HexClad Hybrid Pan). Once hot, add the chicken and cook for 6 mins, until golden. Season with a pinch of salt and pepper
Meanwhile, prep the veg
- Roughly dice the onion. Finely grate the garlic. Roughly chop the olives
- Zest and quarter the lemon. Roughly chop the parsley. Dice the peppers into 2cm chunks. Rinse the spinach
- Once the chicken has been cooking for 6 mins, add the onion and pepper to the pan and cook for 5 mins, until the veg is softening
Build the paella
- Add the lemon zest, vegan 'nduja, garlic and paprika & oregano to the pan. Cook for 1 min more, until the chicken is cooked through
- Add the rice, olives, 200ml water and the stock powder. Stir to combine, breaking the rice up with a wooden spoon
- Cook for 2 mins, until thickened
- Stir in the spinach and half the parsley. Cook for a final 1 min, until wilted. Add a splash of water if it's a little thick
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
- Add a squeeze of lemon juice and season to taste with salt and pepper
- Serve the paella into bowls. Scatter over the remaining parsley. Garnish with the remaining lemon wedges
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