• 1 clove of garlic
  • 1 small onion
  • 1 carrot
  • Handful of fresh flat leaf parsley
  • 70g chorizo
  • 2 chicken breasts
  • Olive oil
  • 1tsp paprika
  • 1 red pepper
  • 1tbsp tomato puree
  • 1 chicken stock cube
  • 300g paella rice
  • 100g frozen peas
  • 200g peeled cooked prawns
  • Salt and pepper


  • STEP 1
    Peel and slice the garlic. Peel and dice the onion and carrot. Finely chop the parsley stalks. Deseed and dice the pepper. Roughly chop the parsley leaves.
  • STEP 2
    Chop the chicken and chorizo. Put a lug of olive oil in a pan on medium heat and add the chicken and chorizo. Cook for a few minutes until the chicken is cooked, then add the garlic, onion, carrot, parsely stalks and paprika. Cook for 5 minutes. Next, add the pepper and cook for another 5 minutes.
  • STEP 3
    Next, add the tomato puree and crumble in the stock cube, then add the rice and stir for a couple of minutes. Then pour in 750ml of boiling water and add a pinch of salt and pepper. Bring to the boil and then allow to simmer for 15 minutes, stirring regularly.
  • STEP 4
    Add the peas and prawns and cook for a further 5 minutes. Stir in the chopped parsley leaves and serve!

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