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Chicken and Prawn Paella

  • Serves: 4
  • Prep: 10 minutes
  • Cook: 30 seconds

    • 1tbsp olive oil
    • 1 onion, peeled and chopped
    • 2 garlic clove, peeled and crushed
    • 3 chicken breasts
    • Few strands saffron
    • 1tsp ground paprika
    • 1 red pepper, deseeded and diced
    • 360g paella rice
    • 200g cooked king prawns
    • 160g peas
    • 900ml chicken stock


    1. Peel and finely slice the garlic and onion and add to a hot pan with olive oil, frying until softened
    2. Roughly chop the chicken breasts and add to the pan along with the saffron and paprika, frying for around 5 minutes
    3. Deseed and dice the red pepper and fry in the same pan for a further 3 minutes
    4. Add the dry rice and fry for 2 minutes before adding the stock 1 ladle at a time, waiting for the rice to suck up the liquid before you add the next ladle
    5. With your last ladle of stock add in the peas and prawns and cook for a further 5 minutes
    6. Season with salt and pepper

    NUTRITIONALS:(per serve)
    KCAL 565 | PROTEIN 48G | CARBS 79G | FAT 4G

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