Jump to content
Home > Recipes > Quick & Easy Paella with Chicken & Prawns
Paella with Chicken & Prawns

Quick & 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. *Use Gluten Free stock to make this dish Gluten Free

  • 31 - 60 Minutes
  • Medium
  • Serves 4




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

How to make Quick & Easy Paella with Chicken & Prawns

  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.