Chicken Paella

By November 2, 2016 Recipes


1 cloves garlic + 1 onion

Fresh flat leaf parsley

70g quality chorizo

2 skinless chicken breasts

extra virgin olive oil

1 tsp sweet smoked paprika

1 red capsicum

1 Tbsp tomato puree

1 chicken stock cube

300g paella rice

100g frozen peas

200g frozen peeled prawns – can use a different seafood if you’re not a fan of prawns!

1 lemon


  1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and skinless chicken breast.
  2. Pour a dash of olive oil into a large casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
  3. Deseed and chop the capsicum, then add to the pan for a further 5 minutes.
  4. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to soak up all that lovely flavour.
  5. Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
  6. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
  7. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
Recipe adapted from

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