Serves 4

Preparation 30 minutes

Cooking 30 minutes

Personal Notes – This is my partner’s favourite dinner. I’ve also passed it onto friends who’ve all told me it’s their (and their partners) favourite dish.

Tips – Use a non-stick fry pan and feel free to personalise the ingredients with more spice or different meats. Paella is traditionally served with a crust formed on the bottom, so try not to stir towards the end of the cooking process if you want the crunch.


  • 500g medium uncooked prawns
  • 2 medium tomatoes
  • 1/3 cup (80ml) olive oil
  • 500g chicken breast, chopped coarsely
  • 300g chorizo sausage, sliced 0.5cm thick
  • 1 medium red onion, finely chopped
  • 1 medium red capsicum, finely chopped
  • 3 cloves garlic, crushed
  • 2 – 3 teaspoons Spanish paprika
  • 1½ cups (300g) risotto rice
  • 1 litre chicken stock
  • 1 cup frozen peas
  1. Shell and devein the prawns.
  2. Prepare tomatoes by cutting a cross on the base of the tomato and put in boiling water until you notice the skin start to peel back from the cut you made, remove from water and peel, de-seed and dice.
  3. Heat the oil in a 40cm-wide shallow pan, add the chicken and cook until browned. Remove the chicken keeping all the oil in the pan. Add the chorizo to the same pan and cook until browned. Remove the chorizo from the pan, again, keeping the oil.
  4. Add the onion, capsicum, garlic and paprika to the pan. Cook, stirring, until soft.
  5. Add the rice; stir to coat the rice in the oil.
  6. Stir in the stock; bring to the boil then simmer, uncovered, for about 12 minutes or until the rice is almost tender. Do not stir. Sprinkle the peas and tomato over the rice and simmer, uncovered, for a further 3 minutes.
  7. Place prawns over the rice mixture. Cover pan with foil and simmer for 10 minutes or until the prawns are cooked through. Return the chicken and chorizo to the pan. Stir through.
  8. Eat from the pan – the traditional way.
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