• 300g Paella rice
  • x6 Chicken thighs (boneless - cut into 1 inch chunks)
  • 100g Chorizo (diced)
  • 165g pack King Prawns (de-shelled & de-veined)
  • Half a red onion (finely chopped)
  • 1 clove garlic (crushed)
  • x4 large tomatoes (de-seeded & finely chopped)
  • 1 tbsp tomato puree
  • 1 Red chilli pepper (chopped to fine slices)
  • 2 tsp smoked paprika
  • Salt & Pepper
  • 1.5 pints chicken stock
  • 1 sweet red pepper (finely chopped)
  • 150g frozen peas
  • 1 pinch Saffron
  • 1 tsp Turmeric (for colour)
  • Lemon juice (& wedges to serve)
  • Fresh parsley (finely chopped for garnish)


  • STEP 1
    Pre-heat oven to 160^C. Heat olive oil in a large pan, or Paella dish if you have one. Add the chopped onion, garlic & chilli and sweat down until softened. Then add tomato & pepper.
  • STEP 2
    Once all vegetables have softened, push to the sided of the pan & add the chicken to the middle where it's hottest. Brown the chicken slightly and combine all together, adding salt, pepper & paprika. Cook the prawns separately.
  • STEP 3
    Once the chicken is coloured all over, add the chorizo. Cook for 8-10 mins until chicken is cooked through, and chorizo had produced oil. Once it's juicy enough, add the paella rice and mix well.Meanwhile, Infuse the saffron in a small cup of warm water and add to the stock when ready.
  • STEP 4
    Add a quarter of the saffron-infused stock, stir, and let simmer until rice has absorbed the stock. Repeat this process until you have a quarter of the stock left.
  • STEP 5
    Add turmeric, salt & pepper (if needing more), a little more paprika, tomato puree. Also add the cooked prawns, frozen peas & stir well. Put into oven for 15 mins.
  • STEP 6
    Take pan out, add remaining stock & more if needed. Squeeze half a lemon in and return to oven for further 10-15 mins.
  • STEP 7
    Serve on pre-warmed plates/bowls, and sprinkle with parsley and add a wedge of lemon. Also serve with a dollop of sour cream for a little relief if you don't like too much heat!

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