Chicken, Prawn & Chorizo Paella

To make this tasty main course from sunny Spain even healthier, swap the paella rice for wholegrain brown rice and half the chorizo


Ingredients (serves 4) 

1 tablespoon olive oil

100g chorizo finely chopped

300g lean chicken breast cut into strips

15og brown onion roughly chopped

150g red pepper chopped (I like them chunky)

120g green beans rinsed and halved

2 garlic cloves crushed or finely chopped

a few saffron strands

900ml chicken stock

225g paella rice

170g pre-cooked king prawns

reduced sodium salt and freshly ground black pepper

smoked paprika to garnish


  1. Heat the oil in a large non stick frying pan or wok
  2. Add the chorizo and fry for 2-3 minutes until slightly crisp and it has released some of its fat, then remove with a slotted spoon and set aside
  3. Add the chicken to the oil/chorizo fat and stir fry until cook through, then remove with a slotted spoon and set aside with the chorizo
  4. Add the onion, red pepper and green beans and sizzle away tossing around the pan or wok constantly for 5 minutes until the veg starts to soften
  5. Add the garlic and continue cooking for 2 minutes
  6. Add the saffron, rice and stock and bring to the boil then reduce heat and simmer for 15 minutes 
  7. Add the chorizo and chicken to the pan and continue cooking for 10 minutes on moderate heat or until the rice is tender and the stock has been absorbed
  8. Toss in the prawns, season with salt & pepper and continue cooking for 5 minutes
  9. Serve on warm plates with a sprinkle of paprika


Nutrition (per serving)

490 Kcal

Protein: 35g

Carbohydrate: 52g

Fat: 14g

Sugar: 5g