Tilda Kitchen Recipe created by Tilda Kitchen

Quick & Easy Paella with Chicken & Prawns

35 mins
  • Serves 4
  • Extra Healthy
  • Special Occasion
  • Prep: 15 mins
  • Cook: 20 mins

Try using Tilda Pure Basmati in place of ordinary long grain rice – it will absorb all the flavours of the Mediterranean. *Use Gluten Free stock to make this dish Gluten Free

  • Gluten Free


For the rice stage

  • 250g Tilda Pure Basmati Rice
  • 700ml fish stock* (made with 1 & 1⁄2 stock cubes)
  • 2 bay leaves
  • 1⁄2 tsp. turmeric
  • 1⁄2 tsp. 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


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

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