Paella with chicken, lamb, chorizo and seafood recipe

11 ratings Rate
  • Serves 6
  • 30 mins to prepare and 45 mins to cook
  • 1080 calories / serving
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In a wide frying pan or paella dish, sweat the onion in a little of the sunflower oil over a medium heat for 4-5 minutes until it starts to soften. Add the smoked paprika and the chicken stock infused with the saffron and stir well. Bring the stock to the boil and add the rice, stirring once then leaving to simmer untouched for roughly 25-30 minutes until the rice is soft, but not mushy.

Meanwhile, heat most of the rest of the sunflower oil in a separate casserole dish and brown the chicken pieces well all over. Remove from the dish and cover and keep warm to one side.

Add a little more sunflower oil and brown the diced lamb, stirring well all over. Add the browned lamb and chicken pieces to the rice as it is cooking. 10 minutes before the rice is ready, add the chorizo, prawns, squid and the mussels to the dish and cover with a lid as it continues to cook. Remove the lid after 5 minutes and discard any mussels that haven't yet opened and check that the meat is cooked through and the chicken has no pink showing.

Add the peas a few minutes before you want to serve the dish, stirring well to incorporate. Adjust the seasoning to taste using salt, pepper and the lemon juice. Let the rice stand for a few minutes before serving from the dish.

See more Spanish recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 100ml sunflower oil
  • 1 small chicken, jointed
  • 300g lamb neck fillet, diced evenly
  • 150g chorizo, cut into discs
  • 400g mussels, cleaned with beards removed
  • 250g Tesco Finest raw prawns
  • 110g Palacio Oriente squid chunks in sauce, drained from the sauce and cleaned
  • 200g Spanish paella rice
  • 650ml chicken stock
  • 1tbsp smoked paprika
  • 2 saffron strands, placed in the chicken stock
  • 1 onion, finely chopped
  • 125g frozen peas, thawed
  • juice of 1 lemon
  • salt
  • pepper
  • Energy 4490kj 1080kcal 54%
  • Fat 67g 96%
  • Saturates 18g 90%
  • Sugars 3g 3%
  • Salt 3.1g 52%

of the reference intake
Carbohydrate 34.2g Protein 84.8g Fibre 1.9g


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