Chicken Paella

A traditional Spanish one-pot dish combining rice, chicken and chorizo, flavoured with a delicious combination of Garlic, Saffron, Paprika, Thyme and Chillies, and finished off with a selection of mussels and prawns.

30 mins Prep Time 40 mins Cook Time
30 mins Prep Time
40 mins Cook Time
  • Heat 1 tbs of the oil in a large pan and fry the chicken thighs skin side down for around 5 minutes until browned, flip them over and fry for a further 2-3 minutes on the underside to brown. Remove from the pan along with any excess fat and set aside.

  • Add the onion and Garlic and fry for 2 minutes until it begins to soften. Add the chorizo and fry for a further 2 minutes.

  • Add the rice along with the Paprika, Thyme and Crushed Chillies, cook constantly stirring until the rice begins to turn translucent.

  • Add the wine, allow to bubble and cook off for around 2 minutes then add the chicken stock, Saffron and red pepper, return the chicken thighs to the pan, reduce the heat and cook for 15-20 minutes on a low simmer until most of the water has been absorbed and the rice is al dente.

  • Stir in the mussels, prawns, peas and Parsley. Cover and cook for around 5 minutes or until all the water has been absorbed and the chicken and seafood are cooked through.