favorite
print
like
Serves
US | Metric
Ingredients
  • 1 Chorizo Ring
  • 1 Brown Onion
  • 4 Garlic Cloves
  • 2 Mild Green Chillies
  • 3 Chicken Thigh Fillets
  • 4 Large Tomatoes
  • 300 g Paella Rice
  • 125 ml Dry White Wine
  • 750 Chicken Stock
  • 250 g King Prawns/ Shrimp
  • 1 Lemon
  • 2 tbsps Fresh Parsley (to serve)
Chicken, Chorizo & Shrimp Paella Chicken, Chorizo & Shrimp Paella
Chicken, Chorizo & Shrimp Paella

A stunning, crowd-pleaser of a meal with fantastic flavours & a hint of chilli heat.

Prep 25 minutes
Total 45 minutes
  • Cube the Chorizo, place in a cold pan then heat and fry until it releases a good amount of oil. Remove from the pan and set aside.
  • Roughly chop the Onion, Garlic, & Chilli & gently fry in the chorizo oil until the Onion softens.
  • Cube the Chicken, add to the pan and cook until the chicken is sealed all over.
  • Roughly chop the Tomatoes and cook for a few minutes until they start to soften & release their juices then add the Wine and deglaze the pan.
  • Cook the alcohol off the wine for 2 minutes then add the rice and stir thoroughly through the vegetables & chicken before spreading the mixture evenly across the pan.
  • Add the stock and leave the paella to cook, stirring once after about 7 minutes then spreading evenly again.
  • Cook until the rice is soft with some bite then add the Chorizo back in, along with the Prawns & slices of half the lemon.
  • Once the Prawns are cooked through, serve the Paella with a sprinkle of fresh Parsley, slices of Lemon & a Green Salad.
Chicken, Chorizo & Shrimp Paella Chicken, Chorizo & Shrimp Paella
Chicken, Chorizo & Shrimp Paella

A stunning, crowd-pleaser of a meal with fantastic flavours & a hint of chilli heat.

favorite
print
like
Prep 25 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 1 Chorizo Ring
  • 1 Brown Onion
  • 4 Garlic Cloves
  • 2 Mild Green Chillies
  • 3 Chicken Thigh Fillets
  • 4 Large Tomatoes
  • 300 g Paella Rice
  • 125 ml Dry White Wine
  • 750 Chicken Stock
  • 250 g King Prawns/ Shrimp
  • 1 Lemon
  • 2 tbsps Fresh Parsley (to serve)

  • Cube the Chorizo, place in a cold pan then heat and fry until it releases a good amount of oil. Remove from the pan and set aside.
  • Roughly chop the Onion, Garlic, & Chilli & gently fry in the chorizo oil until the Onion softens.
  • Cube the Chicken, add to the pan and cook until the chicken is sealed all over.
  • Roughly chop the Tomatoes and cook for a few minutes until they start to soften & release their juices then add the Wine and deglaze the pan.
  • Cook the alcohol off the wine for 2 minutes then add the rice and stir thoroughly through the vegetables & chicken before spreading the mixture evenly across the pan.
  • Add the stock and leave the paella to cook, stirring once after about 7 minutes then spreading evenly again.
  • Cook until the rice is soft with some bite then add the Chorizo back in, along with the Prawns & slices of half the lemon.
  • Once the Prawns are cooked through, serve the Paella with a sprinkle of fresh Parsley, slices of Lemon & a Green Salad.