A spanish rice dish with chicken and seafood


  • 1 can good italian diced tomatoes

  • 1 onion diced finely

  • 3 cloves finely chopped garlic

  • 1 teaspoon smoked paprika

  • salt and pepper to taste

  • 3 tablespoons olive oil (extra virgin)

  • 1 handful of medium grain rice per person

  • 200 g chicken pieces browned

  • 2 to 3 chorizo sausages sliced half centimetre slices

  • 10 green prawns

  • 10 mussels in the shell

  • 1 litre hot chicken stock infused with good pinch of saffron

  • half a cup frozen baby peas

  • quarter of a bunch of chopped coriander


  • 1.

    Use a paella pan or large deep frying pan

  • 2.

    Fry sliced chorizo for a minute each side until golden and remove.

  • 3.

    Brown chicken pieces skin side down for 3 minutes each side and remove

  • 4.

    Add olive oil to pan and fry onion for 5 minutes until translucent (do not brown)

  • 5.

    Add garlic and fry 1 minute

  • 6.

    Add chopped tomatoes and smoked paprika

  • 7.

    Fry 5 minutes add salt and pepper

  • 8.

    Add rice and fry 2 to 3 minutes mixing tomato mixture through

  • 9.

    Place chicken pieces and chorizo on top of rice

  • 10.

    Add hot stock (500 ml at a time as it evaporates) - do not let rice dry out, should be kept quite wet

  • 11.

    Cook 15 minutes (do not stir)

  • 12.

    Add prawns and mussels to the top of paella and peas

  • 13.

    Cook for a further 5 to 7 minutes turning prawns once when pink and mussels are opened

  • 14.

    Serve with crusty bread and sprinkled with chopped coriander l

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 212kj
  • Fat Total 13g
  • Saturated Fat 2g
  • Protein 13g
  • Carbohydrate 10g
  • Sugar 3g
  • Sodium 568mg

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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The bottom of the paella will be crusty but this is the best bit

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