Chicken and prawn paella recipe

(1333 ratings)

Save on the washing-up with this classic one-pan Spanish chicken and prawn paella recipe, combining chorizo, chicken and tiger prawns - ready in 1 hour!

chicken and prawn paella, chicken and prawn paella recipe, easy paella
(Image credit: Future)
Cooking Time1 hours
Cost RangeCheap
Nutrition Per PortionRDA
Calories648 Kcal32%
Sugar5.9 g7%
Fat23.7 g34%
Saturated Fat7.1 g36%
Salt4.42 gRow 4 - Cell 2
Protein56.8 g114%
Carbohydrates51.7 g20%
Salt4.42 gRow 7 - Cell 2

Our chicken and prawn paella recipe is a classic Spanish dish, where the vibrant recipe has a long tradition.

This chicken and prawn paella is packed with protein-rich meats and fish alongside fresh vegetables and spices, making it a delicious and vibrant meal that’s great for any occasion. While the classic recipe calls for mussels, we’ve given those a miss in our paella to make it quicker and easier to pull together. When your paella is ready, be sure to serve it with lemon wedges on top for a citrus twist and a crusty baguette to share, as a nod to the Spanish tradition. Pick out a good red wine or a glass of sangria to drink alongside it as well for the true experience.

Perfect your rice cooking skills with our guide on how to cook rice correctly


For this chicken and prawn paella recipe you will need:

  • 30ml (2tbsp) olive oil
  • 175g (6oz) chorizo sausage, sliced
  • 450g (1lb) chicken fillets, cut into chunks
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 1 red pepper, deseeded and diced
  • 225g (8oz) paella rice
  • Few strands saffron
  • 900ml (1¾ pt) chicken stock
  • 100g (4oz) green beans, halved
  • 225g (8oz) cooked tiger prawns
  • 5ml (1tsp) ground paprika




  1. Heat the oil in a deep frying pan and fry the chorizo for 2-3 mins. Remove and set aside. Add the chicken to the pan and fry over a high heat until browned all over. Remove and set aside with the chorizo.
  2. Fry the onion and garlic in the hot oil for 4-5 mins until softened, then add the pepper and rice. Cook for 1 min, stir in the saffron and chicken stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
  3. Return the chicken to the pan and add beans. Season with salt and freshly ground black pepper. Cook for 10 mins, stirring frequently until the rice is tender and nearly all the liquid has been absorbed.
  4. Add the fried chorizo and tiger prawns to the pan and stir in gently. Cook for 4-5 mins until both are heated through. Serve on warmed plates and sprinkle with paprika.

Tips for making chicken and prawn paella:

The prawns need to be the last additions to the pan to avoid over-cooking them, as they cook a lot faster than the chicken and warm up quicker than the chorizo does.

You might also like:

Slimming World’s paella
Hairy Bikers’ Spanish chicken 

Chicken and bacon risotto

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies