Easy peasy paella

    Easy peasy paella


    397 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 in English (462)


    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


    A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella, used smoked paprika (sweet, not hot) and cut amt in half. Also, use chicken with the skin on. The flavor is wonderful in this dish. You can always put the skins off when you combine the rice/meats. Add a shake of turmeric (or colorante) to give the rice an even more brilliant color and don't be shy with the saffron. As much as you probably spent on the spice, put enough in to taste it. I put in a giant pinch and grind the threads with a few grains of salt or sugar before adding in.  -  05 Jan 2007  (Review from Allrecipes US | Canada)

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