Chorizo, Chicken and Prawn Paella


  • 100g chorizo sausage, roughly chopped
  • 1 onion, diced
  • 1 garlic clove, finely chopped
  • 1 tsp smoked paprika
  • 300g easy cook rice or paella rice
  • 350g sweet red pepper sauce
  • 1 litre chicken stock
  • 200g diced chicken breast
  • 150g cooked king prawns
  • 200g frozen peas
  • 3 tbsp flat leaf parsley, roughly chopped
  • 1 lemon, juiced
  • sea salt and freshly ground black pepper


Calories columnFat columnSaturates columnSugars columnSalt column
599 per serving
29% %GDA
19g per serving
27% %GDA
5g per serving
25% %GDA
10g per serving
11% %GDA
2.20g per serving
37% %GDA


  1. Heat a deep sided sauté pan until medium hot, add the chorizo and cook over a medium heat until the oil starts to release then stir in the onion and cook for 2-3 minutes until the onion has softened.

  2. Add the garlic and smoked paprika cook for another minute then stir in the rice.

  3. Pour in the sweet red pepper sauce and the stock and bring to a simmer. Cook for 5 minutes then stir in the chicken breast and cook over a gentle heat for 20 minutes, stirring occasionally, until the rice has absorbed most of the liquid and the chicken has cooked through.

  4. Stir in the king prawns and the peas and heat for another 2-3 minutes until hot through.

  5. Stir in half the parsley and the lemon juice and season to taste. Serve with the remaining parsley scattered over the top.