Chicken and Seafood Paella

Photo 30-04-2015 12 01 19

Serves 4

If you can’t get fresh mussels, you can substitute with clams.


12 fresh mussels
8-12 uncooked tiger prawns, if frozen, thoroughly defrosted
pinch saffron strands (approx 10-15 strands)
200ml white wine
500ml chicken stock (and a little more if required), hot
3 skinless chicken breasts, cut into thick strips
3 tbsp olive oil
1 onion, diced
1 red pepper, finely sliced lengthways
100g chorizo sausage, peeled and sliced thinly
250g paellla rice
4 garlic cloves, crushed
½ tsp chilli flakes
1 tbsp fresh oregano leaves
4 tomatoes, quartered
80g frozen peas, defrosted
2 lemons, cut into wedges
5 sprigs flat leaf parsley, leaves chopped
salt and freshly cracked black pepper


  1. Scrub and de-beard the mussels.
  2. Remove the heads from the prawns and release them from their shells.  De-vein them by making a slit along their backs using a small, sharp knife and remove any dark thread (the intestine) with the knife tip.  Refrigerate all the shellfish.
  3. Add the saffron and wine to the hot stock and allow to infuse.  Meanwhile, season the chicken strips with pepper and heat 2 tablespoons of olive oil in a paella pan (or large non-stick pan) over a high heat, and seal the outside of the chicken strips, until a golden colour and set aside on a plate.
  4. With the remaining olive oil, fry the onions with the red pepper and chorizo for 10 mins, until softened.  Stir in the rice, garlic, chilli, oregano, tomatoes and hot stock.  Cover and simmer over a medium high heat for 15-20 minutes until the rice is cooked, adding some boiling water if the paella starts to dry out while simmering.
  5. Scatter in the chicken and mussels.  Cover and simmer for 10 minutes until the meat is cooked and most of the mussel shells have opened (discard any mussels that haven’t opened).  Lastly add the prawns and peas, and cook for a further 2-3 minutes until the prawns turn pink.  Check the seasoning and serve immediately, garnished with freshly chopped parsley and wedges of lemon.

Butterflying the prawns gives an attractive finish to the paella where the prawns fan out and turn pink when cooked.

Learn to make this dish in our Summer Essentials Course!

And for more Cooks Recipes, visit our website!



Leave a Reply