• Paella Rice (75-100g per person)
  • 2 large onions chopped
  • 3 garlic cloves chopped
  • 3 leeks chopped
  • 1 Green and 1 Red pepper chopped
  • 2 tsp paprika
  • 2 whole sachets of paella spices
  • 10-12 boneless chicken thighs
  • Chopped chorizo
  • Veg or chicken stock (approx 1.5 litres for every 500g of rice)
  • Handful of frozen or fresh peas and or broad beans
  • Handful of cherry tomatoes halved
  • 200g Raw prawns
  • Good quality olive oil


  • STEP 1
    Pan fry the chicken thighs and chorizo on the hob and set to one side. Heat a large paella pan and add olive oil to cover the bottom.
  • STEP 2
    Add onions and garlic and cook for a few minutes until soft.
  • STEP 3
    Add the chopped veg and cook for about 5 minutes.
  • STEP 4
    Add the rice and make sure it is well coated with the oil. (Add more oil if necessary). Cook the rice for about 5 minutes or until it goes opaque.
  • STEP 5
    Add the paprika and paella spices.
  • STEP 6
    Add the stock until it covers the rice, season and bring to the boil.
  • STEP 7
    Simmer and add more stock as it evaporates until all the stock has been used and the rice is cooked through.
  • STEP 8
    Add the cooked chicken thighs and chorizo to neat through.
  • STEP 9
    Add the tomatoes and raw prawns then cover the dish with foil. Leave on a very low heat for 5-10 minutes whilst the prawns cook through and turn pink. Remove from the heat off and serve.

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