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Chicken and Prawn Paella

Chicken and Prawn Paella | Recipe

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Chicken and Prawn Paella | Recipe

Name: Chicken and Prawn Paella
Cook time: 60 min
Yield: 4 Personen
Ingredients: 1 small onion; 2 cloves garlic; 1 red pepper; 2 vine tomatoes; 5 tbsp olive oil; 45 g prawns; 500 g boneless chicken thighs; 200 g frozen peas; 500 ml chicken stock; 250 g paella rice (short-grain like arborio); 1 lemon; 2 pinches turmeric; 1 pinch salt; 6 pinches JS Chicken Seasoning

Nils – Head Chef

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Cooking Time:

60 min

Difficulty:

Easy

Persons

Ingredients

6 pinches

JS Chicken Seasoning
1

small onion
2 cloves

garlic
1

red pepper
2

vine tomatoes
5 tbsp

olive oil
45 g

prawns
500 g

boneless chicken thighs
200 g

frozen peas
500 ml

chicken stock
250 g

paella rice (short-grain like arborio)
1

lemon
2 pinches

turmeric
1 pinch

salt

Method

Peel and finely chop the onions and garlic.

Wash the peppers, remove the seeds and cut into around 2 cm cubes. Wash the tomatoes, cut into quarters, remove the core and roughly dice.

In a large paella pan, heat 1 tbsp olive oil and cook the prawns for around 2 minutes on each side over a high heat. Remove the cooked prawns from the pan and set aside.

Pour the remaining olive oil into the pan and fry the chicken over a medium heat for around 5 minutes or until golden brown. Add the chopped peppers, tomatoes, onions, garlic and frozen peas and cook for another 3 minutes.

Season the vegetables to taste with the Chicken Seasoning, turmeric and salt before adding the chicken stock.

Add the paella rice to the pan and cook over a medium heat for 15 minutes. Reduce the heat and simmer for another 15 minutes. Cover the paella and leave to rest for 5 minutes before serving with lemon quarters and prawns.

Tip: For a deliciously crispy base, don’t stir the paella once you add the rice.

Nutritional information: (Per person)

Calories
783 kcal

Carbohydrates
58 g

Protein
41 g

Fat
43 g

Method

Peel and finely chop the onions and garlic.

Wash the peppers, remove the seeds and cut into around 2 cm cubes. Wash the tomatoes, cut into quarters, remove the core and roughly dice.

In a large paella pan, heat 1 tbsp olive oil and cook the prawns for around 2 minutes on each side over a high heat. Remove the cooked prawns from the pan and set aside.

Season the vegetables to taste with the Chicken Seasoning, turmeric and salt before adding the chicken stock.

Tip: For a deliciously crispy base, don’t stir the paella once you add the rice.

Nutritional information: (Per person)

Calories
783 kcal

Carbohydrates
58 g

Protein
41 g

Fat
43 g

Chicken and prawn paella

Create a delicious chicken and prawn paella with our easy recipe! Perfect for family dinners or special occasions, this dish combines tender chicken drumsticks, succulent prawns and a blend of aromatic spices thanks to our bestselling Chicken Seasoning. Follow our step-by-step guide to achieve authentic Spanish flavours right at home, and create a real crowd-pleasing paella!

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Ingredients

Persons