1. Marinate the chicken and prawns separately; add 1 teaspoon paprika, 1 tablespoon olive oil, 1/2 teaspoon cayenne, salt and pepper to the chicken and then do the same to the prawns. Leave in the fridge to marinate for at least 1 hour.
2. Once the meat has marinated, cook the chicken and chorizo on medium heat for 10 minutes until the chicken has completely cooked through. Put this to the side on a plate with a piece of kitchen roll to soak up the oil from the chorizo.
3. Cook the prawns in the same pan for 5 minutes until they change colour and are cooked through. Place to the side with the chicken.
King Prawn And Chorizo Paella Recipe
4. Add 1 tablespoon olive oil to the pan and fry off your sliced red pepper for 3-5 minutes until starting to soften; if you’re using frozen peas you can also thaw them at this point by adding to the pan. Place to the side with the cooked meat.
5. Once the meat is cooked through start your paella. Using a paella pan (or a large flat bottomed pan with high sides) add 1 tablespoon olive oil and heat the onion and garlic for 5 minutes on medium low heat. Once the onion has softened add the tinned tomatoes, and the rest of the paprika, cook down so the tomatoes start to soften.
7. Add your rice and stir for a couple of minutes so that the rice is well coated in the tomato sauce; then add your white wine and cook off for 2 minutes.
Easy Chicken & Prawn Paella Recipe| Spanish Fish Recipes
8. Add your stock and saffron mixture to the rice and continue to cook on medium heat for approximately 25 minutes. The rice should not be stirred during cooking as you want to create a crisp layer at the bottom of the dish called socarrat.
9. Taste your paella continuously to check whether the rice is cooked through - if it’s looking really dry you can add more stock. Remember also to season your paella with salt and pepper at this point if it needs it.
10. Once the rice has cooked through add the chicken, prawns, chorizo, peppers and peas into the paella by just gently pushing them into the rice without disturbing the crisp layer at the bottom. Continue cooking for another couple of minutes to re-warm the meat.A great warming chicken, prawn and chorizo paella recipe, that the whole family will love. This dish is quick to prepare but full of flavour. Starting on the stove, to develop flavour for 10 minutes. Then placed in the oven for 20 minutes, letting the heat do all the hard work for you and saving you from standing at the stove stirring! A quick and easy weekday dinner that is the perfect one pan dish, more flavour, less dishes. Win-win!
Baked Chicken, Prawn And Chorizo Rice Recipe
This really is a great quick dish, 3 simple steps and you have a dinner that packs a punch in the flavour department.
Once ready, we love to just place the dish on the table and let everyone tuck in, for a true one pan dinner experience (and less dishes)!
If like us, you love a one pan chicken dinner, then we think you'll also love our chicken with creamy mushroom sauce recipe or our one pan creamy chicken thighs with chorizo recipe . Or switch it up and try this delicious pork dish . For another quick and easy weekday dinner then this noodle dish is a must try. Enjoy!
Quick Chicken, Chorizo And Prawn Spanish Rice
Traditionally paella comes from the Valencia region of Spain and consists of short grain rice, either chicken or rabbit, green beans and stock. Traditionally paella never uses chorizo, but for me it is a must, as it gives a great smoky spice flavour to the finished dish.
Need substitute ingredients? There are a few that work well in this dish. You can switch the chorizo for smoked bacon or pancetta. Calamari would work well instead of prawns. You can switch in or add chopped green beans. And if you don't have passata, you can use an equal amount of chopped tomatoes or a smaller amount of tomato paste.
Short grain rice is used because it absorbs liquid and flavour really well and holds together during the cooking process, without going too mushy.
King Prawn Paella With Chicken, Chorizo & Saffron
Chicken, prawn and chorizo paella is our favourite but honestly unless you are going for a traditional dish, it's actually entirely up to you. But don't go silly with the flavours! You want to think of flavours that work together and can hold up to the cooking process.
It just depends on what you like to eat and how traditional you want to be. You can make the ingredients seasonal to your region or simply use up what you have available. Once you know the basic method, get creative!
A good paella is about developing flavour in the pan, then boiling the rice in the liquid. This allows the rice to absorb all that delicious flavour. Our method for cooking paella, finishes the dish in the oven. Meaning you don't have to stand over the pot stirring and allows the heat to do the work.
Traditional Seafood Paella Recipe
Yes, use a heat proof pan to brown and cook off the ingredients on the stove top first. Add the rice then liquid and bring to the boil. Then place the dish in the oven, to finish cooking.
We hope we have inspired you to get cooking and give this chicken, prawn and chorizo paella recipe a try. You may just have found a new favourite weekday dinner.
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Easy One Pan Prawn And Chorizo Paella
Our goal is to share simple, tasty dishes created byChef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour, that the whole family will enjoy.
Chicken, Prawn and Chorizo Paella a super easy one pan dish that packs a punch in the flavour department, the perfect weekday dinner.
Need to substitute ingredients? There are a few that work well in this dish. You can switch the chorizo for smoked bacon or pancetta. Calamari would work well instead of prawns. You can switch in or add chopped green beans. And if you don't have passata, you can use an equal amount of chopped tomatoes or a smaller amount of tomato paste.
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