Crusted chicken and chorizo paella from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 138) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joanne761994 on April 12, 2026

    Excellent dish. The egg crust is superb- brings the whole dish together. I made this for the family, including kids. I halved the amount of chilli flakes but kept the spicy sausage. Next time I think I will substitute the spicy sausage for something plainer but increase the chilli flakes a little. The saffron in the stock was excellent. I expect this will become a family favourite.

  • lilham on December 02, 2020

    This was so delicious. Even my children, who declared they hated paella before they tried this, was won over. Because I’m making this for the kids, I skipped the spicy sausage and the chilli flakes. I also made the crust with just eggs, salt and pepper.

  • Melyinoz on April 11, 2020

    I had some chicken thighs that needed to be cooked and thought I would take this recipe out for a spin again. I’m glad I did. I had forgotten how punchy the flavours are. Lock down prevented me from having all the ingredients on hand, but the subs (skinless chicken thighs, peas instead of parsley, cevapcici instead of chorizo) sufficed. A friend who called for a marathon phone session during the cooking and eating of this dish has requested it when we can see each other once again.

  • Melyinoz on December 30, 2017

    Sooooo much flavour. Apologies for the background in the photo. I originally took the photo just for me and did not plan to share it here. Delicious!

  • Frogcake on April 04, 2016

    This was very flavourful, fantastic combination of textures too. I did not have any paella rice so I did something really unauthentic and used brown basmati rice instead. No worries! Turned out really well. This one is definitely a keeper recipe.

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