Chicken, chorizo & tiger prawn paella

Name: Chicken, chorizo & tiger prawn paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: 600 ml/21 fl oz/scant 2½ cups Chicken Stock; 200 g/7 oz raw tiger prawns (shrimp), shell on; 200 g/7 oz raw tiger prawns (shrimp), shell on; 100 g/3½ oz fresh podded or frozen peas; 100 g/3½ oz fresh podded or frozen peas; 2 tbsp chopped parsley leaves; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 large red (bell) pepper, deseeded and sliced; 150 g/5½ oz chorizo, diced; 1 tbsp smoked paprika; 1 tsp turmeric; 220 g/7¾ oz/1 cup paella or risotto rice, such as Arborio; 220 g/7¾ oz/1 cup paella or risotto rice, such as Arborio; 400 g/14 oz chicken fillet strips, cut into chunks; 220 g/7¾ oz/1 cup paella or risotto rice, such as Arborio; 2 tbsp unsalted butter; 4 tbsp olive oil; 2 garlic cloves, crushed; 1 large onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Sometimes you just want to cook a simple one-pot dish that will give you lots of flavour and feed lots of people. For those moments, this is the perfect recipe, and I guarantee the whole family will love it, even the kids. It’s certainly a favourite with my daughters.

Ingredients

4 tbsp olive oil
2 tbsp unsalted butter
1 large onion

Europe
Spain
Supper
Mediterranean

Method

Heat the oil and butter in a large, non-stick frying pan over a medium heat. Add the onion and garlic and cook for 3 minutes until softened. Add the chorizo and cook for 1 minute, then add the red pepper, turmeric and smoked paprika, then the rice and cook for 2 minutes, stirring.

Add the chicken and half the stock. Bring to the boil over a medium-high heat, then turn the heat down to l