Paella with chicken and prawns

    1 hour 50 minutes

    This simplified paella recipe features chicken and prawns.

    6 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 cup (200 g) arborio rice
    • 1⁄4 teaspoon ground saffron
    • 3 tablespoons dry white wine
    • 1 cup (500 ml) salt–reduced chicken stock
    • 1 bay leaf
    • 1 cup (120 g) frozen green peas
    • 100 g (4 oz) frozen green beans
    • 3 tablespoons lemon juice
    • 2 tablespoons sherry vinegar
    • salt and freshly ground black pepper
    • 1 medium red capsicum
    • 2 medium tomatoes
    • heart of 1 cos lettuce
    • chicken and prawns
    • 250 g skinless chicken breast fillets
    • 12 medium–sized uncooked prawns
    • 2 cloves garlic, thinly sliced
    • 2 tablespoons lemon juice
    • 1 tablespoon olive oil
    • salt and freshly ground black pepper
    • 3 tablespoons olive oil (for frying)
    • lemon wedges, for garnish

    Preparation:1hour30min  ›  Cook:20min  ›  Ready in:1hour50min 

    1. Heat 1 ½ tablespoons oil in a saucepan. Add rice and saffron and cook, stirring, until transparent. Add wine, stock, 4 tablespoons water and bay leaf. Bring to a boil. Add peas and beans and cook until rice has absorbed all the liquid. Remove from heat.
    2. Combine rice, peas and beans in a large bowl. Whisk remaining 1 ½ tablespoons oil, lemon juice and vinegar until combined. Add salt and pepper to taste. Stir into rice mixture. Leave 1 hour in a cool place.
    3. Chop capsicum in half and cut into dice. Pour boiling water over tomatoes, leave 2 minutes then plunge into iced water. Peel and dice. Mix capsicum and tomatoes into rice.
    4. Cut chicken into thin strips and place in a bowl with half the garlic and 1 tablespoon lemon juice. Peel and clean prawns. Place in a bowl with remaining garlic, remaining 1 tablespoon lemon juice, 1 tablespoon olive oil, salt and pepper.
    5. Heat 3 tablespoons oil in a heavy pan over high heat. Add chicken mixture; sear chicken quickly on all sides. Add prawn mixture and sear prawns on both sides. Reduce heat to medium. Cook another 5 minutes or until done. Arrange lettuce leaves on a large platter. Top with rice salad and chicken and prawn mixture. Garnish with lemon wedges.

    cook's tip

    Arborio rice is a creamy textured, medium–grain Italian rice used in making paella and risotto because it remains firm in the centre. It absorbs a large amount of stock (broth) during cooking.

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    Reviews in English (1)


    This recipe doesn't taste like paella way too acidic. I do not recommend itl. We couldn't eat it and threw it in the bin. What a waste for all the ingredients I had to buy which will now just sit in the pantry. I have learnt an expensive lesson here, don't cook anything that you don't already have the ingredients in the pantry. I believe a one star is way too high a rating.  -  23 Apr 2010