Chicken and prawn paella

Chicken Paella

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people


  • 2 teaspoons Drizzle extra virgin olive oil
  • 250 g skinless chicken breast thinly sliced
  • 1 red onion sliced
  • 75 g chorizo thinly sliced
  • 1 teaspoon paprika
  • 2 cloves garlic clove crushed
  • 200 g risotto rice
  • tablespoon saffron strands dissolved in 1water
  • 1 cup chicken stock
  • 1 400g tin diced tomatoes
  • 1 red capsicum roasted and sliced
  • 300 g broccoli cut into florets
  • 1 cup cooked peas
  • 250 g peeled green prawns
  • 1 400g tin of no-added-salt red kidney beans
  • bunch of fresh parsley to serve
  • 1 lemon wedges to serve


  • Heat half of the olive oil in a large heavy-based frying pan over medium heat. Cook chicken, stirring, for 2–3 minutes, or until golden. Remove from pan and set aside.
  • Return same pan to medium heat and add remaining oil. Cook onion and chorizo, stirring, for 5 minutes, or until chorizo is crisp. Add paprika and garlic; cook, stirring, for 1 minute. Add rice; stir to coat grains in oil.
  • Add the saffron liquid, stock, tomatoes and chicken to pan with 1/2 cup water; stir to combine. Bring to the boil, then reduce heat to low; cover and simmer for 15–20 minutes, or until rice is almost tender, adding a little water if it is becoming too dry.
  • Remove lid and place roasted capsicum, broccoli, peas and prawns on top of rice. Cover and cook for 5 minutes, or until prawns are cooked through. Mix through the black beans. Garnish paella with parsley and serve with lemon wedges.
Tried this recipe?Let us know how it was!