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Chicken, Chorizo & Prawn Paella
Spanish Recipes

Chicken, Chorizo & Prawn Paella

On the HobOne-Pot4

This paella-style dish brings together juicy chicken, smoky chorizo, and tender prawns in a rich golden rice base with sweet peas and peppers.

It is colourful, crowd-pleasing, and perfect for sharing straight from the pan with lemon wedges on the side.

Ingredients

  • 120 g Frozen Peas
  • 1 tsp Smoked Paprika
  • 2 cloves Garlic minced
  • 1 medium Onion finely chopped
  • 1 tbsp Tomato purée
  • Black Pepper, to taste
  • 2 tbsp Olive Oil
  • 250 g Prawns raw, peeled and deveined
  • 1 Red Bell Pepper sliced
  • 350 g Chicken Thighs boneless skinless, bite-size pieces
  • 900 ml Chicken Stock hot
  • Lemon wedges, to serve
  • 200 g Tomatoes chopped or canned
  • 2 tbsp Parsley chopped, to finish
  • 320 g Paella Rice or short-grain rice
  • 180 g Chorizo sliced
  • 1/2 tsp Turmeric or saffron pinch
  • Salt, to taste

Method

20m30m50m
  1. Heat olive oil in a wide paella pan or skillet and brown chicken pieces with a little salt and pepper. Remove and set aside.
  2. In the same pan, cook chorizo for 2 minutes until it releases its oils.
  3. Add onion and red pepper, cook until softened, then stir in garlic.
  4. Add paella rice, smoked paprika, and turmeric; stir to coat the grains.
  5. Mix in chopped tomatoes and tomato purée, then return chicken to the pan.
  6. Pour in hot stock, stir once, and bring to a steady simmer.
  7. Cook for 12–15 minutes over medium heat, then scatter peas and prawns on top.
  8. Continue cooking 5–7 minutes until prawns are pink and rice is tender with most liquid absorbed.
  9. Rest off heat for 5 minutes, garnish with parsley, and serve with lemon wedges.

Notes

Add prawns near the end so they stay plump and tender.

Let the rice cook mostly undisturbed in the final stage for better paella texture.

A squeeze of lemon just before serving brightens the whole dish.

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