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Easy Paella

About the Recipe


  • 2 teaspoons olive oil

  • 250g skinless chicken breasts, thinly sliced

  • 1 red onion, sliced

  • 75g chorizo, thinly sliced

  • 1 teaspoon sweet paprika

  • 2 cloves garlic, crushed

  • 3/4 cup paella rice, e.g. calasparra

  • pinch saffron strands, soaked in 2 tablespoons boiling water

  • 1 chicken stock cube, dissolved in 1½ cups boiling water

  • 400g can tomatoes

  • 1-2 roasted red capsicum/ peppers from a jar, sliced

  • 4 cups small broccoli florets

  • 1½ cups frozen peas

  • 250g raw shelled prawns

  • fresh flatleaf parsley, chopped, and lemon wedges, to garnish


Step 1

Heat half the oil in a large non-stick paella pan or frying pan (that has a lid) over medium heat.

Step 2

Add the chicken and cook, stirring, for 3–4 min until golden, then transfer to a plate.

Step 3

Return the pan to medium heat and add the remaining oil. When the oil is hot, add the onion and chorizo and cook, stirring, for 5 min. Add the paprika and garlic and cook, stirring, for 1 min or until fragrant. Stir in the rice to coat in the oil.

Step 4

Add the saffron in its soaking liquid to the pan with the chicken stock, tomatoes and reserved chicken and stir to combine.

Step 5

Bring to the boil, then reduce the heat to low, cover the pan with a lid and simmer for 20–25 min until the rice is almost tender, adding a little more water if it becomes too dry.

Step 6

Remove the lid, then top the rice mixture with the roasted pepper, broccoli, peas and prawns.

Step 7

Cover again and cook for 5–6 min until the vegetables are just tender and the prawns are pink and cooked through. Serve garnished with parsley and lemon wedges.

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