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  • 2 Tbsp Olive oil
  • 2 Onions, roughly chopped
  • 4 Garlic cloves, crushed
  • 3 Tomatoes, roughly chopped
  • 1 tsp Smoked paprika
  • Pinch of saffron
  • 250g Arborio rice
  • 3 Cups (750ml) Chicken stock
  • ½ Cup (125ml) Nando’s PERi-PERi sauce
  • 4 Chicken thighs
  • 2 Tbsp Canola oil
  • Salt to taste
  • 100g Roasted red peppers
  • Freshly squeezed lime juice
  • 20g parsley, roughly chopped

Cooking Instructions

1 Heat the olive oil over a medium heat and sauté the onions until golden. Add the garlic and tomatoes and cook for another minute. Add the smoked paprika and saffron and allow to infuse for 5 minutes.
2 Pour the Arborio rice into the pan and toast slightly. Add the chicken stock mixed with the Nando’s PERi-PERi sauce and leave to simmer, until most of the liquid has been absorbed, but the rice is not dry. Do not stir the rice, as you want a crusty layer to form on the bottom of the pan.
3 While the paella is cooking, heat the canola oil over a medium heat. Add the chicken to the pan to brown, then remove and cook in the oven for 15 minutes.
4 To serve, place the chicken thighs and roasted red pepper in paella. Scatter over the parsley and squeeze over lots of fresh lime.

This recipe uses:

Mild PERi-PERi Sauce

Full of flavour with a tasty hint of heat, Mild PERi-PERi is perfect for families and those who want all the flavour without the burn.