Baked Paella Style Rice with Eggs

Prep Time
Cook Time
Ready In

Recipe: #40689

May 21, 2023

"I found this recipe from "Australian Eggs". I just love some of their recipes, and this is one I am really wanting to try very soon. I am sure you could substitute the peas if you prefer."

Original is 4 servings


  • Serving Size: 1 (778.1 g)
  • Calories 1095.1
  • Total Fat - 57.1 g
  • Saturated Fat - 16.4 g
  • Cholesterol - 1021.3 mg
  • Sodium - 1131.3 mg
  • Total Carbohydrate - 80.6 g
  • Dietary Fiber - 4.2 g
  • Sugars - 6.5 g
  • Protein - 61.4 g
  • Calcium - 260.2 mg
  • Iron - 8.1 mg
  • Vitamin C - 29 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Preheat the oven 220°C/200°C (fan-forced). Heat half the oil in a large deep ovenproof frying pan over high heat; Cook the chicken and chorizo, turning, for 3-4 minutes or until browned then remove from pan

Step 2

Heat the remaining oil in same pan over medium-high heat, then add the onion and capsicum & cook, stirring, for 3-4 minutes or until onion is softened; add the rice, garlic, paprika and oregano and cook, stirring, for 1 minute or until fragrant.

Step 3

Add the tomato passata and stock and bring to the boil; remove from the heat and stir chicken and chorizo into rice.

Step 4

Cover with a lid & transfer to oven.

Step 5

Bake for 15 minutes

Step 6

Remove dish from oven & crack eggs over rice mixture; cover with lid & return to oven for 8-10 minutes or until rice is tender and egg whites are set

Step 7

Meanwhile, place peas in a heatproof bowl. Cover with boiling water & stand for a minute or until tender; drain the peas & scatter the peas and parsley over rice.

Step 8

Serve with lemon wedges and crusty bread.


No special items needed.

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