Be transported to Spain with this scrumptious paella with prawns, mussels, chorizo and chicken dish. So delicious! 


  • 1 tbsp olive oil

  • 150g cooking chorizo, skinned and diced or sliced

  • 600g chicken thigh fillets, diced

  • 4 garlic cloves, crushed

  • 300g fresh large tomatoes, halved, deseeded, flesh grated (then skin discarded)

  • 1 tsp sweet smoked paprika

  • Zest of 1 lemon

  • 1.5L chicken stock, heated to boiling point

  • 3 bay leaves

  • 2 sprigs thyme

  • 200g green beans, cut into short lengths

  • 500g paella rice

  • 1 tsp saffron threads, soaked in a little warm water.

  • A couple of handfuls of mussels

  • 12 large prawns, shell and heads on

  • Lemon wedges to serve


  • 1.

    Heat the olive oil in a large paella pan or large frying pan. Add the chorizo and chicken. Fry until both well browned. Check how much fat has come out of the chorizo – if the meat is swimming in it, spoon some off (this varies hugely from chorizo to chorizo).

  • 2.

    Add the garlic and cook for a further couple of minutes, then push everything to one side. Add the tomatoes and fry for a few minutes, then mix everything together and sprinkle in the paprika and lemon zest. Pour in all but a large ladleful of the chicken stock and return to the boil. Add the bay leaves, thyme and green beans and season with a little salt.

  • 3.

    When the chicken stock has returned to the boil, turn down to a simmer and sprinkle in the rice, trying to get it into as even a layer as possible. Pour in the saffron and stir – this is the only time you should stir your paella once the rice has been added! Bring to the boil again, then simmer for 5 minutes.

  • 4.

    Turn the heat down and leave the rice to simmer slowly – this should take between 12-15 minutes. If it is getting dry, taste – if still a little too firm (crunchy), add a little more stock.

  • 5.

    When you are satisfied the rice is al dente, arrange the mussels and prawns over the paella. Cover with a damp teacloth or a lid if you have one and wait for the mussels to steam open and the prawns to turn pink.

  • 6.

    Serve with lemon wedges.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 790kj
  • Fat Total 32g
  • Saturated Fat 9g
  • Protein 38g
  • Carbohydrate 82g
  • Sugar 6g
  • Sodium 856mg

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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