Easy Chicken and Seafood Paella
My easy version of Spanish Paella. Using what is in your store cupboard to make this great family meal for all to enjoy together.
Servings Prep Time
6 10minutes
Cook Time
Servings Prep Time
6 10minutes
Cook Time
  • 6 Chicken thighs
  • 150g raw prawnspeeled and cleaned
  • 150g baby squidcleaned and sliced
  • 200g chorizo
  • 200g frozen peas
  • 1large onionfinely diced
  • 1 red pepperdiced
  • 500g paella rice
  • 1/2tbs Turmeric powder
  • 1/2tbs Garlic Powder
  • 1/2tbs paprika
  • 1 Chicken stock cube
  • 1lt boiling water
  • salt and pepper
  1. First fry the chicken thighs in very little olive oil in a large pan, till the skins are golden. Removed onto a plate. Drain the oil leaving about a table spoon full, add the onion and fry till soft but not brown.
  2. Add in the chorizo and cook for a few minutes, return the chicken to the pan. Turn the heat low and add in all the spices and stock cube, let the spices get to now each other.
  3. Now add the rice and give it a good stir to coat the rice, then add in the water. Give it a good mix and season well. Bright to the boil then turn the heat as low as you can, leave the rice to cook with the lid on (leaving a very small gap to let out the steam) for about 30 mins. checking every 10 minutes to ensure that the rice is cooking evenly. You might need to stir it, but please do not over stir.
  4. Stir in the red pepper, peas and seafood and cook for 10 mins. Check seasoning, adjust as require. Once the rice are cooked, leave it on the stove with the lid off for final 5 minutes to dry out the rice and have that crispy bottom.
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