Who could resist a delicious, filling paella?


  • 2 cloves of garlic

  • 1 onion

  • 1 carrot

  • 1⁄2 a bunch of fresh flat-leaf parsley (15g)

  • 70g chorizo

  • 2 skinless, boneless chicken thighs

  • Olive oil

  • 1 teaspoon sweet smoked paprika

  • 1 red pepper

  • 1 tablespoon tomato purée

  • 1 chicken stock cube

  • 300g paella rice

  • 100g frozen peas

  • 200g frozen peeled cooked prawns

  • 1 lemon


  • 1.

    Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly. Deseed and chop the pepper, then add to the pan for a further 5 minutes.

  • 2.

    Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour. Pour in 750ml of boiling water and add a pinch of salt and pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

  • Jamie's tip:

  • 1.

    My advice here is simple: delicious as this dish is, if you’re feeling a bit flush, adding 6 mussels, 6 clams and any extra bits of fish you can afford is only going to make it even more of a celebration.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1170kj
  • Fat Total 62g
  • Saturated Fat 17g
  • Protein 73g
  • Carbohydrate 72g
  • Sugar 5g
  • Sodium 764mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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