Chicken, Chorizo and King Prawn Paella

Chicken, Chorizo and King Prawn Paella

Techniques vary, ingredients vary, but the taste is always superb. Saffron is a must, and isn't overly expensive as a little goes a long way.


  • Add olive oil to a large paellera (or frying pan in my case). Place over a medium heat until the oil is hot.
  • Add the chopped onion, smoked paprika and chorizo to the oil. Fry for 5 minutes until the onions are golden and softened.
  • Tomatoes next, add to the pan and continue frying for another 5 minutes.
  • Add the rice, red pepper and garlic to the pan, fry for 3 minutes.
  • Add the chicken stock, chicken breast, saffron, peas and food colouring to the pan, reducing the heat to low.
  • Simmer for 30 minutes:
    • Purists would say never stir, but I like to very gently move the rice around once during cooking, about halfway.
    • Add more hot water near the end if things look like they're drying out.
    • Remember that this dish shouldn't have any water, and should have a crunchy base (known as a soccarat)
  • Either add the king prawns about 7 minutes before the end, or fry them separately in some butter and add at the end.
  • When all the liquid is absorbed, arrange the lemon wedges on the paella and sprinkle with the chopped parsley. Let sit for 5 minutes covered with foil, then serve.

Main Ingredients

Chicken Breast
1 breast, medium cubes
large piece (150g), sliced
King Prawns
Red Bell Pepper
1 whole, medium dice
White Onion
1 large, finely chopped
4 large cloves (to taste), finely sliced
Fresh Tomatoes
4 medium, finely chopped
Frozen Peas
good handful
Short grain Rice (Calasparra is good)
300 g
Olive Oil
4 tbsp
small pinch (0.25g)
Smoked Paprika
1 tsp
1 whole, cut into wedges
Fish (or Chicken) Stock
1 l
Yellow Food Colouring
2 drops
Flat leaf Parsley
small bunch, finely chopped

Recipe Information

  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Yield: 3 portions
Recipe published on .