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Chicken Paella

By November 2, 2016May 9th, 2023Recipes
chicken paella

This Chicken Paella dish is such a perfect one-pan meal that pleases them all! Packed with all the goodies – chicken, chorizo, gorgeous herbs and spices and if you love seafood, prawns. Make it this weekend and enjoy this Spanish dish which brings them all together. Ole!

Chicken Paella


  • 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 different seafood if you’re not a fan of prawns!
  • 1 lemon

chicken paella recipeMethod

  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 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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