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Quick & Easy 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

  • 1 pouch of  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. Place the fish stock in a large saucepan, bring to the boil and add the bay leaves, turmeric and mixed herbs.

  2. Microwave rice as per instructions on packet

  3. 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.

  4. Meanwhile, for the chicken and prawn stage, heat the oil in a paella pan or large non-stick frying pan over a medium heat.

  5. Add the onion, garlic and chilli flakes and stir-fry for 2-3 minutes.

  6. Add the red pepper and stir-fry for 4-5 minutes, then add the chicken and stir-fry for a further 6-7 minutes.

  7. Stir in the prawns (and mussels and scallops if using and heat through gently for 4-5 minutes. Ensure the scallops are thoroughly cooked.

  8. Add the seafood mixture to the rice and stir gently to combine.

  9. Add the lemon juice and serve immediately.