Easy peasy paella

Easy peasy paella


392 people made this

About this recipe: An easy to make paella using chorizo, chicken and shrimp.


Serves: 8 

  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • salt and black pepper to taste
  • 900g skinless, boneless chicken breasts, cut into 5cm pieces
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, crushed
  • 1 teaspoon crushed red chilli flakes
  • 400g short-grain white rice
  • 1 pinch saffron threads
  • 1 bay leaf
  • 1/2 bunch flat leaf parsley, chopped
  • 1 litre chicken stock
  • 2 lemons, zested
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red pepper, coarsely chopped
  • 450g fresh chorizo sausage, casings removed and diced
  • 450g prawns, peeled and deveined

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. Heat 2 tablespoons olive oil in a large frying or paella pan over medium heat. Stir in garlic, red chilli flakes and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock and lemon zest. Bring to the boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. Meanwhile, heat 2 tablespoons olive oil in a separate pan over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in red pepper and sausage; cook 5 minutes. Stir in prawns; cook, turning the prawns, until both sides are pink.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

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Reviews (2)


Easily done I did all the prep for my brother and made it easy for him and all the prep made a perfect marinate - 31 Aug 2011


I love paella, and this is a great recipe for home. Full of flavour and texture. This one's a keeper !! - 17 Oct 2015

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