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Easy Paella

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 6


  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 brown onion, chopped
  • 1 carrot, diced
  • 150 grams cured chorizo, sliced into discs
  • 4 chicken thighs, chopped
  • 1 small red capsicum, deseeded and diced
  • 2 tbsps tomato paste
  • 300 grams paella rice
  • 2 tspns smoked paprika
  • 500 grams chicken stock
  • 225 grams filtered water
  • 1 tsp saffron threads
  • 1 cup frozen peas
  • 12 whole green prawns
  • 1 handful flat leaf parsley, roughly chopped
  • 1 lemon, cut into wedges for serving


  • Heat the olive oil in a large¬†skillet. Add garlic, onion, carrot, chorizo and chicken and saute for 5 mins. While this is cooking add chicken stock and water into a saucepan and bring to the boil.
  • Into the large skillet, add capsicum and smoked paprika and saute for 1 minute. Add tomato paste and saute for a couple more minutes.
  • Add the paella rice and stir for a few minutes. Then add the boiling stock/water mix. Add saffron and stir well.
  • Bring to the boil then reduce to a simmer. Cook for 10-15 minutes until rice is almost tender but not totally cooked through.
  • Add peas and prawns (press prawns down into the rice, and cook for a further 5 minutes or until prawns are cooked. Turn heat up to high and cook for 2 minutes with the aim of creating the signature crust of rice on the bottom of the pan.
  • Season with salt and pepper to taste.
  • Serve on plates with a generous sprinkle of parsley and wedge of lemon.


If rice looks like it's drying out too much towards end of cooking, just add in a splash or two of water as needed.