Wednesday, 30 July 2014


This simple chicken, chorizo and prawn paella to me is summer in a bowl. With a squeeze of lemon juice over the top and the lovely summery weather we've had of late, you can sit outside and tuck in just imagining being on your hols somewhere far away. It's super easy to make, filling, and you can easily tweak it to put your own personal spin on a classic Spanish dish.

I consulted a couple of recipe books to check out the recommended cooking method for paella, but with regards to the contents I freestyled and aimed for what I've tried and loved before when other people have made this for me. And I must say the result was a pretty good paella!

The whole dish takes about 45 mins from start to end, and the beauty is that unlike a risotto there's no need to stand over it and stir. What's not to love about that?!

Serves 6.


200g chorizo, sliced
1 onion, diced
6 cloves garlic, diced
3 large chicken breasts, diced
1/2 red pepper
1/2 yellow pepper
500g paella/arborio rice 
2 litres chicken stock
2 tsp tumeric
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp cumin 
250g cooked peeled king prawns
Lemon wedges


1. In a large pan, begin to dry fry the chorizo until it begins to release its oil. Then throw in the onion and garlic, stir, an allow this to cook for 2-3 mins.

2. Add the chicken breast and pepper, stir well and cook for a further 5 mins on a medium heat or until the chicken has almost cooked.

3. Pour in the rice and stir well until it is coated.

Then add the chicken stock and all the spices and stir well.

4. Bring the pan to the boil and then lower the heat. Simmer for 20 minutes, then stir in the prawns adding a little more water if needed, and simmer for 10 more minutes.

5. Serve in big bowls with wedges of lemon for squeezing. 

This recipe can be adapted in so many ways. Mussels, squid, and a sprinkle of peas can be added when the prawns go in, and the chicken and chorizo can easily be omitted to make a seafood paella if you are a pescatarian.

Paella all round I say!

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