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Chicken, Prawn, & Chorizo Paella Recipe

4 from 1 vote
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Chicken Recipes, Dinner Recipes, Main Food Recipes, Seafood Recipes, Spanish Kitchen
Servings 4 servings
Calories 520 kcal


  • 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.

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