Perfect paella

    1 hour 50 min

    Delicious paella! You can add additional crab, scallops and mussels if you like.

    31 people made this

    Serves: 6 

    • 675g skinless, boneless chicken breast fillets - cut into bite-size pieces
    • 250g plain flour
    • salt and pepper to taste
    • 80ml olive oil, divided
    • 450g fresh chorizo sausage, chopped
    • 1 onion, chopped
    • 4 cloves crushed garlic
    • 400g chopped tomatoes
    • 375g white rice
    • 1/2 (280g) tin baby clams, chopped
    • 300g frozen garden peas
    • 1 pinch saffron
    • 1.2L boiling chicken stock
    • 450g small prawns - peeled and deveined

    Prep:30min  ›  Cook:1hr20min  ›  Ready in:1hr50min 

    1. Preheat oven to 200 C / Gas 6.
    2. Dredge the chicken in flour mixed with salt and pepper. In a large frying pan, fry the chicken in 60ml olive oil until brown and crispy. Set aside.
    3. In a large frying pan, brown chorizo. Set aside.
    4. Place remaining olive oil in a large frying pan and fry onion and garlic until onions are tender. Add chopped tomatoes and saute for 3 to 4 minutes. Add rice to the pan and mix well. This glazes the rice.
    5. Put rice mixture, chicken and sausage in large covered casserole. Add clams, peas, saffron, chicken stock and prawns. Cover casserole.
    6. Bake until all the liquid is absorbed and rice is tender. You may need to add more stock if rice is not done.
    7. If desired, arrange some fresh clams and mussels on top of rice and bake for another 10 minutes. Before serving, discard any clams that do not open.

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    Reviews & ratings
    Average global rating:

    Reviews in English (18)


    very popular dish in my house  -  27 Nov 2012


    AAbsolutely superb. I added scallops, mussels and more clams to the recipe. It was an instant hit!  -  18 Apr 2009  (Review from Allrecipes US | Canada)


    Served this recipe to a monthly dinner group and it was a hit! Recipe was easy to follow. Be prepared, this makes a good hearty serving and filled up a casserole dish easily to the top.I substituted 1 cup of clam juice with the chicken broth and it kept it moist. Will definitely serve again!  -  24 Sep 2007  (Review from Allrecipes US | Canada)