Quick and Easy Paella With Chicken & Prawns

Try using Tilda Pure Basmati in place of ordinary long grain rice – it will absorb all the flavours of the Mediterranean

Difficulty (1-5): 2

Prep Time:

Cooking Time:

Serves: 4

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  1. For the rice stage, rinse the rice three times in cold water and drain well. Place the fish stock in a large saucepan, bring to the boil and add the bay leaves, turmeric and mixed herbs. Add the rice, cover, and cook over a very low heat for 16 minutes, stirring occasionally. Add the frozen peas and cook for a further 4 minutes, until the stock is absorbed and the rice is cooked. Remove the bay leaves.
  2. Meanwhile, for the chicken and prawn stage, heat the oil in a paella pan or large non-stick frying pan over a medium heat. Add the onion, garlic and chilli flakes and stir-fry for 2-3 minutes. Add the red pepper and stir-fry for 4-5 minutes, then add the chicken and stir-fry for a further 6-7 minutes.
  3. Stir in the prawns (and mussels and scallops if using and heat through gently for 4-5 minutes. Ensure the scallops are thoroughly cooked. Add the seafood mixture to the rice and stir gently to combine.
  4. Add the lemon juice and serve immediately.


For the rice stage:

  • 250g Tilda Pure Basmati Rice
  • 700ml fish stock*
  • (made with 11⁄2 stock cubes)
  • 2 bay leaves
  • 1⁄2 tsp each turmeric and mixed
  • herbs
  • 100g frozen peas

For the chicken and prawn stage:

  • 3 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, crushed
  • 1⁄4 tsp dried chilli flakes
  • 1 red pepper, diced
  • 250g chicken breast, cut into
  • bite-size pieces
  • 100g cooked tiger prawns
  • 100g cooked mussels (optional)
  • 125g raw scallops (optional)
  • 1 tbsp fresh lemon juice

* Use Gluten Free stock to make this dish Gluten Free

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