Search

Chicken and prawn paella

(186 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Chicken and prawn paella
Chicken and prawn paella
  • Serves: 4

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This classic one-pot chicken and prawn paella Spanish dish is not only delicious, but it also saves on the washing-up! Not all traditional paellas use chicken, but we like it better this way. Cooked in just 1hr this delicious paella serves 4 people. This classic dish is infused with chorizo sausage, onion, garlic, saffron and paprika. Serve with a cut of crusty bread and drizzle in lemon juice before serving. Make this paella extra healthy by swapping the rice for brown rice instead. This easy paella recipe is perfect if you want to bring a taste of your favourite summer holiday, home. This meal is great for sharing with the whole family. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving again. This recipe is just perfect served with freshly baked bread or crusty baguette for dipping into the meat and spice juices.

Ingredients

  • 30ml (2tbsp) olive oil
  • 175g (6oz) chorizo sausage, sliced
  • 450g (1lb) chicken fillets, cut into chunks
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 1 red pepper, deseeded and diced
  • 225g (8oz) paella rice
  • Few strands saffron
  • 900ml (1 pt) chicken stock
  • 100g (4oz) green beans, halved
  • 225g (8oz) cooked tiger prawns
  • 5ml (1tsp) ground paprika

Serve with lemon wedges and crusty bread for a delicious filling supper.

Method

  1. Heat the oil in a deep frying pan and fry the chorizo for 2-3 mins. Remove and set aside. Add the chicken to the pan and fry over a high heat until browned all over. Remove and set aside with the chorizo.
  2. Fry the onion and garlic in the hot oil for 4-5 mins until softened, then add the pepper and rice. Cook for 1 min, stir in the saffron and chicken stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
  3. Return the chicken to the pan and add beans. Season with salt and freshly ground black pepper. Cook for 10 mins, stirring frequently until the rice is tender and nearly all the liquid has been absorbed.
  4. Add the fried chorizo and tiger prawns to the pan and stir in gently. Cook for 4-5 mins until both are heated through. Serve on warmed plates and sprinkle with paprika.


Your rating

Average rating

  • 3
(186 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99