Easy Chicken, Chorizo and Prawn Paella
Some recipes are just food. And then there are the ones that take you somewhere. This paella is the latter, one mouthful and I'm instantly transported to a sun-drenched terrace in Spain, cold drink in hand, not a care in the world.
It's also the dish my Dad would make for family get-togethers. He absolutely loved going on holiday and this was his speciality meal. The whole house would smell incredible, everyone would gather around, and the wine and laughter were always flowing. Perfect!
These days it's become one of our favourite meals to make at home, and honestly it's easier than people think. The secret is patience and keeping your hands off the spoon once the stock goes in. Trust the process and you'll be rewarded with beautifully golden saffron rice, juicy prawns, crispy chorizo and tender chicken all in one pan.
We love to go all out and serve it with crispy cubed potatoes, Padrón peppers and garlic bread for a proper Spanish feast, but it works just as well as a midweek one-pot dinner that the whole family will happily tuck into. Either way, it never lasts long.
Why You’ll Love This Recipe
- One pan, minimal washing up
Everything cooks in a single pan and goes straight to the table. Less time cleaning, more time enjoying.
- Looks impressive, tastes incredible
Paella has a reputation for being difficult but once you know the golden rule, don't stir once the stock goes in, it's actually straightforward and the results are stunning.
- Packed with flavour
Saffron, smoked paprika and chorizo oils all working together create something that tastes like it took far more effort than it actually did.
- Feeds a crowd
Whether it's a midweek family dinner or a weekend get-together with friends, this recipe scales up beautifully and always goes down a storm.
- Endlessly versatile
Serve it simply as a one-pot meal or go full Spanish feast with crispy potatoes, Padrón peppers and garlic bread alongside.
- Great for using leftover chicken
Got leftover chicken from a roast dinner? Just add it at the prawn stage instead of cooking the chicken breast from scratch.
4 Servings 50 Minutes
Ingredients
- Chorizo - 150 grams
- Chicken Stock - 700 ml
- Olive Oil - 2 tbsp
- Paella Rice - 300 grams
- Saffron - 1/4 tsp
- Smoked Paprika - 1 1/2 tsp
- Frozen Peas - 100 grams
- Prawns - 200 grams
- Brown Onion - 1
- Garlic Clove - 2
- Lemon - 1
- Red Pepper - 1
- Chicken Breast - 400 grams
Method
- Infuse the saffron: Add 1 pinch saffron strands to your hot chicken stock and stir. Set aside to infuse while you prepare everything else, this releases the colour and flavour that gives paella its signature golden hue (Saffron is expensive, so soaking it in hot stock first makes sure you get the most out of every strand!)
- Cook the chorizo and chicken: Heat 2 tablespoons olive oil in a large wide pan or paella pan over a medium-high heat. Add 150g sliced chorizo and cook over a medium heat until it releases its oils and starts to crisp. Add 400g diced chicken breast and fry for 4-5 minutes until golden on the outside. Remove both from the pan and set aside, don't worry about them being fully cooked yet.
- Soften the veg: In the same pan, add the diced onion and red pepper and a pinch of salt. Cook over a medium heat until softened. Add 2 minced garlic cloves and cook for another minute.
- Toast the rice: Add 300g paella rice and 1.5 teaspoons smoked paprika to the pan and stir to coat everything in the oil. Cook for 2 minutes, you want the rice to toast slightly before adding the liquid.
- Add the stock and simmer: Return the chorizo and chicken to the pan. Pour in the saffron-infused chicken stock and stir everything together. Bring to a gentle boil, then reduce to a simmer. From this point - do not stir. This is what creates the signature crispy layer on the bottom of the pan. Cook for 15 minutes.
- Add prawns and peas: Scatter the raw prawns and frozen peas across the top of the rice. Push the prawns slightly into the rice but still don't stir. Continue cooking until the prawns are pink and cooked through and the rice has absorbed all the stock.
- Rest and serve: Remove from the heat and cover loosely with foil or a clean tea towel. Rest for 5 minutes - this lets the rice finish steaming and the flavours enhance. Serve straight from the pan with the lemon, cut into wedges on the side.
Hints and Tips
- Don't stir once the stock goes in
This is the golden rule of paella. Stirring releases the starch and makes the rice stodgy. Add the stock, resist the urge, and let it do its thing.
- Listen for the crackle
In the last few minutes of cooking you might hear a gentle crackling from the bottom of the pan. That's the socarrat forming, the crispy caramelised rice layer at the bottom that every good paella should have. It's a good sign, not a bad one!
- Bloom your saffron properly
Always add your saffron to the hot stock before it goes in the pan. This releases the colour and flavour properly and gives you that beautiful golden rice that paella is famous for.
- Don't overcook the prawns
Prawns only need 5-8 minutes. Add them at the end and keep an eye on them, as soon as they turn pink they're done. Overcooked prawns go rubbery quickly.
- Use the right rice
Paella rice is essential, it absorbs liquid differently to regular long grain or basmati. Arborio risotto rice works as a substitute in a pinch but proper paella rice gives the best results.
- Leftovers
Paella keeps in the fridge for up to 2 days. Reheat in a pan with a splash of water or stock to loosen it up. We won't judge you for eating it cold straight from the fridge either!