Chicken, Prawn, & Chorizo Paella

Chicken, Prawn, & Chorizo Paella

Course: Chicken Recipes, Dinner Recipes, Main Food Recipes, Seafood Recipes, Spanish Kitchen


Prep time


Cooking time






  • 400g boneless and skinless chicken thighs, chopped

  • 1 Tbsp paprika

  • 3/4 Tbsp smoked paprika

  • 2 garlic cloves, crushed

  • 1/2 red onion, chopped

  • 1 tsp chilli flakes

  • Pinch of saffron

  • 200g Spanish chorizo, thinly sliced

  • 2 cups Arborio rice (or Spanish paella rice if you can find it)

  • 4 1/2 cups chicken stock

  • 200g prawns, deveined

  • Juice of 1 lemon


  • Marinate the chicken with paprika, smoked paprika, salt, pepper, and olive oil.
  • In a large paella pan or frypan, heat some olive oil. Cook the garlic, onion, and chilli flakes.
  • Add the chicken and cook for 7 mins, then add the chorizo. Once the chorizo has been browned, add the rice and toss it well to coat it in the flavours.
  • Add the chicken stock and saffron. Chop the heads from the prawns and add them to the stock. Reserve the prawn bodies for later. Bring to a boil and then reduce to a simmer. Put the lid on the pan and leave it to cook for 20-25 mins. Stir the rice and add the lemon juice. Season to taste with salt and pepper.
  • Add the prawn bodies and cook for a further 8 mins, or until they have turned pink.
  • Serve with extra wedges of lemon.