From: Tilda Kitchen
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
Energy
561 kcal
Fat
16g
Carbohydrates
60g
Fibre
3g
Protein
38g
Salt
2.3g
This recipe uses:
Pure Basmati Rice 500g
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.
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.
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.
Add the lemon juice and serve immediately.
Chicken and prawn paella is a one-pan dish that combines chicken, prawns, vegetables, spices like paprika and saffron, and rice, which soaks up all the rice, savoury flavours. The dish hails from the sunny shores of Spain and is traditionally cooked in a wide, shallow pan.
Don’t worry if you notice the rice in your chicken and prawn paella starting to dry out as it cooks. A splash of hot stock or water is all it takes to bring it back to life. Adding a little liquid helps the rice stay tender and ensures it absorbs all those rich, delicious flavours from the pan. Just be sure to use hot stock or water to keep the cooking process steady and avoid cooling things down.
Adding white wine is a wonderful way to elevate the dish. The wine deglazes the pan, lifting all those delicious caramelised bits and infusing the rice with a subtle depth of flavour. As it simmers, the alcohol cooks off, leaving behind a gentle acidity that balances the richness of the paella.
Adding chilli flakes brings a gentle kick of heat. It enhances the flavours without overpowering the delicate balance of spices like saffron and paprika. Sprinkle them in while sautéing your onions or towards the end of cooking for a subtle warmth.
It takes around 40-50 minutes to cook chicken and prawn paella from start to finish. The key is to allow each step to build layers of flavour by sautéing the onions, browning the chicken, and letting the rice simmer gently in the rich, spiced stock. The prawns are added towards the end to ensure they stay tender and juicy. It’s not a dish to rush, but the result is well worth the time.
Chicken and prawn paella isn’t traditionally a spicy dish, but it can be adapted to suit your taste. The classic recipe focuses on aromatic spices like saffron and paprika, which add warmth and depth without heat. However, if you enjoy a bit of spice, you can easily add a pinch of chilli flakes or a dash of hot paprika to give it a gentle kick. You could also try different spicy chicken and rice dishes, like pilaf or fajitas.
The exact calorie count of chicken and prawn paella depends on the recipe, but it’s generally between 450 and 750, depending on the ingredients used.
Yes, you can, but you need to take care to avoid food poisoning. Make sure the paella has cooled completely before storing it in the freezer, where it’ll keep for a month. When you’re ready to eat it, defrost it in the fridge the night before.
Yes, you can. Make sure the paella has cooled completely before storing it in the fridge, where it’ll keep for up to three days. When you’re ready to eat it, place it in a large frying pan with a splash of water and cook until it’s very hot. You can only reheat chicken and prawn paella once.
Why not try our chicken and vegetable paella recipe? And for days when you need to get dinner on the table quickly, there’s our quick paella with Tilda tomato and basil rice.
Share
Share this recipe
Discover Similar Recipes
Vegetable Rogan Josh
Tilda Pure Basmati rice is the perfect accompaniment to this delicious Rogan Josh curry.
Malai Kofta
A deliciously rich and creamy Malai Kofta served with aromatic and fluffy Tilda Pure Basmati rice.
Lamb Biryani
Want a quick and easy lamb biryani recipe? With a little prep you can have a lamb biryani on your table bursting with flavour in no time.
Spicy Cauliflower with Basmati Rice
Turn up the flavour with this Spicy Cauliflower and Basmati Rice. Cauliflower is cooked in a fragrant coconut milk sauce with warming spices, then served over fluffy Tilda Basmati for a vibrant, satisfying meal.