Chicken Fish Main course Rice Spanish


Paella is a classic Spanish dish, it’s easy to make, unlike risotto it doesn’t need constant attention.  This recipe is very traditional but it’s easy to mix it up using different types of meat and fish


Cooking time
40 minutes

Olive oil
100g chorizo, sliced or cut into chunks
half a green and half a red pepper, chopped
1 red onion, chopped
2 cloves garlic, chopped
1 chicken breast, cut into bite-sized pieces
150g paella rice
100ml white wine or sherry
450ml chicken stock
Pinch of saffron
1 cup of frozen peas
pinch of chilli flakes
10 raw prawns
5 cherry tomatoes, halved salt and black pepper
handful of parsley, chopped
wedges of lemon
Variations: You can use any type of seafood you like. Chicken thigh or rabbit can be used instead of chicken breast.


Heat the olive oil in a paella pan (or large frying pan) and fry the chorizo until slightly crispy and remove with a slotted spoon and set aside on kitchen paper.

Add the onion and peppers to the pan and fry for a few minutes until slightly softened. Add the garlic and chicken and fry for a few minutes more. Add the rice and mix well with everything in the pan.

Add the wine or sherry and allow to bubble until this liquid has almost evaporated.

Add the saffron to the stock.

Add the chilli flakes and peas to the pan then pour over the stock. Place the prawns and tomatoes around the pan and push them in so they are just covered by the stock. Season. Bring to the boil and then turn down the heat and allow to simmer until all the liquid has been absorbed into the rice and everything is cooked – about 15-20 minutes.

Serve garnished with the parsley and lemon.

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