Easy peasy paella

    1 hour

    An easy to make paella using chorizo, chicken and shrimp.

    486 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (385)


    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


    Really loved it  -  01 Apr 2017