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Chicken, chorizo and prawn paella

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Adjust Servings:
Large pinch of saffron
1 tbsp olive oil
400g chicken thighs, cut into small chunks
1 large brown onion, finely chopped
100g chorizo, finely diced
1 red pepper, cut into small chunks
3 garlic cloves, crushed
1/4 tsp celery salt
1/2 tbsp smoked paprika
300g Spanish paella rice
900ml hot chicken stock
400g can chopped tomatoes
100g large handful of cherry tomatoes, halved
12 king prawns, shell on
100g frozen garden peas
Small handful of fresh flat-leaf parsley, finely chopped
1 lemon, cut into wedges

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Chicken, chorizo and prawn paella

This protein-packed paella is the definition of a one pot wonder. Serve it straight from the pan and let your guests help themselves.

  • Spicy
  • 60+ Mins
  • Serves 4
  • Medium




  1. Steep the saffron in a bowl with a splash of hot water and leave to infuse.

  2. Heat the olive oil in a paella pan or a deep frying pan. Add the chicken and fry over a medium-to-high heat until golden. Remove with a slotted spoon and set aside.

  3. Turn the heat down slightly and add the onion and chorizo to the same pan. Fry for about 3 minutes or until crisp and the chorizo oil has been released. Remove the chorizo and drain on kitchen paper, leaving the oil in the pan.

  4. Add the garlic with a small glug of olive oil, if needed, and stir-fry for 4-5 minutes until softened and just starting to colour. Stir in the red pepper, garlic, celery salt and smoked paprika and stir-fry for a further 1-2 minutes. The pan should have lots of crispy bits on the bottom, which will add flavour.

  5. With the heat still quite high, stir in the paella rice and chicken so they are well-coated in the oil, then pour over the saffron-infused liquid, chopped tomatoes and the chicken stock, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon.

  6. Cook vigorously for 3 minutes, then reduce to a simmer. Cover the pan with a lid or foil and leave it alone. This is not a risotto, so do not stir.

  7. After 15 minutes, shake the pan slightly and evenly distribute the cherry tomatoes, prawns, peas and chorizo over the top. Cover again and leave to cook for another 6-8 minutes or until the rice is just cooked and most of the liquid in the pan has been absorbed.

  8. Taste the paella – if the rice is still too chalky but the pan is dry, add a splash more stock and continue to cook. If it’s too soupy, increase the heat to cook off the last of the liquid.

  9. Remove the pan from the heat and cover with a tea towel. Leave to sit for 5 minutes. Season generously with sea salt and scatter over the chopped parsley.

  10. Serve the paella straight from the pan, with lemon wedges on the side for squeezing over.

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