MIX-A-MATO® tomato & Chorizo paella

Prep Time
Cook Time


  • 200g Grape Kumato® Tomatoes
  • 200g Mix-a-mato® tomatoes
  • 175g Minicaps® baby capsicums
  • 1/4 cup olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbs smoked paprika
  • 3 fresh bay leaves
  • 200g chorizo, cut into 2cm pieces
  • 1 1/2 cup paella rice
  • 1/2 cup white wine
  • 2 1/2 - 3 cups chicken stock
  • pinch saffron
  • pinch chilli flakes
  • 1/2 cup flat leaf parsley, chopped
  • lemon wedges, to serve


  1. Preheat oven to 220°C fan-forced.
  2. Heat 2 tablespoons of the oil in a large heavy based frying pan or paella dish over a medium to low heat. Add the onion and garlic. Cook, stirring, for 5 minutes, or until soft. Add the Minicaps®, paprika and bay leaves. Cook, stirring for 5 minutes.
  3. Add the chorizo and cook, stirring for 10 minutes, or until golden. Stir in rice. Add the wine, 2 ½ cups of stock and saffron. Bring to the boil without stirring. Cover with a sheet of baking paper and a tight fitting lid. Cook for 20 minutes or until the rice is tender, checking to see if   more stock is required.
  4. Meanwhile, combine the remaining oil, tomatoes and chili in a roasting pan. Season. Roast for 10-12 minutes, or until just blistered. Stir in parsley. Gently stir the tomatoes and juices into the paella, serve with lemon wedges.