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Chicken, prawn and chorizo paella

Name: Chicken, prawn and chorizo paella
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 2 tbsp olive oil; 4 British free-range skinless, boneless chicken thighs, cut into 3cm pieces; 150g cooking chorizo, cut into small chunks; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 tsp sweet smoked paprika; 300g paella rice; 1 litre chicken stock; 150g sustainable raw peeled and deveined king prawns; 100g frozen peas; To serve (optional); Small bunch fresh parsley, roughly chopped, and lemon wedges

Published: 14 Dec 16
Updated: 8 Nov 24

A quick and easy alternative to your traditional paella but keeping chicken and prawn for a winning combination. This recipe can be made in just under an hour.

After something even quicker? Our cheat’s paella – with chorizo, peppers and peas – is ready in just 15 minutes.

Easy
November 2016

Test kitchen approved

Serves 4
Hands-on time 20 min, simmering time 30 min

A quick and easy alternative to your traditional paella but keeping chicken and prawn for a winning combination. This recipe can be made in just under an hour.

After something even quicker? Our cheat’s paella – with chorizo, peppers and peas – is ready in just 15 minutes.

Nutrition: per serving

Calories: 625kcals
Fat: 21.2g (6.4g saturated)
Protein: 40.2g
Carbohydrates: 66.1g (3.2g sugars)
Fibre: 4.6g
Salt: 2.3g

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Ingredients

2 tbsp olive oil
4 British free-range skinless, boneless chicken thighs, cut into 3cm pieces
150g cooking chorizo, cut into small chunks
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp sweet smoked paprika
300g paella rice
1 litre chicken stock
150g sustainable raw peeled and deveined king prawns
100g frozen peas

To serve (optional)

Small bunch fresh parsley, roughly chopped, and lemon wedges

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Method

Heat the oil in a large frying pan, then fry the chicken over a medium-high heat for 5-6 minutes. Add the chorizo and cook for a further 4 minutes. Transfer the meat to a plate.
Add the onion to the pan and fry for 5 minutes until starting to soften. Add the garlic and paprika and fry for 1 minute more. Stir in the rice, then add the stock and cook without stirring for 25 minutes or until the liquid has been absorbed.
Add the prawns, peas and the set-aside chicken and chorizo. Cook for 4 minutes more. Season, then garnish with chopped parsley and lemon wedges, if using.

Recipe from November 2016 Issue

Nutrition

Nutrition: per serving

Calories: 625kcals
Fat: 21.2g (6.4g saturated)
Protein: 40.2g
Carbohydrates: 66.1g (3.2g sugars)
Fibre: 4.6g
Salt: 2.3g

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Published: 14 Dec 16
Updated: 8 Nov 24

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At Home Date Nights: Seville - Backpacks & Beverages says:

5th Nov 2020 at 6:39 pm

[…] https://www.deliciousmagazine.co.uk/recipes/chicken-prawn-and-chorizo-paella/ […]

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Cristina Kehoe says:

3rd Oct 2020 at 9:09 pm

Very easy to follow & very tasty! Yum!

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