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Cooking time

Prep: 30 minutes Cook: 1 hour

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Serves 6

Ideally cooked in the garden on a paella stand. Paella with chicken and chorizo but add whatever you have to suit your taste e.g. Seafood instead of meat.

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  • 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


  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.

  2. Add onions and garlic and cook for a few minutes until soft.

  3. Add the chopped veg and cook for about 5 minutes.

  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.

  5. Add the paprika and paella spices.

  6. Add the stock until it covers the rice, season and bring to the boil.

  7. Simmer and add more stock as it evaporates until all the stock has been used and the rice is cooked through.

  8. Add the cooked chicken thighs and chorizo to neat through.

  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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