Paella with Prawns, Chicken and Peas

Paella with Prawns, Chicken and Peas

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If you are having a craving for all things Spanish why not try out this superb recipe that captures all the flavours of Spain in one pan!

  • Recipe serves4
  • Preparation time35 minutes
  • Cooking time30 minutes


  • 750 ml water
  • 1 KNORR Chicken Stock Pot
  • 400 g tin chopped and peeled tomatoes
  • 10 ml Robertsons Paprika
  • 2 Cloves crushed garlic
  • 1 medium onion, finely chopped
  • 500 g Prawns, peeled and deveined
  • 500 g Chicken breast fillets, thinly sliced
  • 30 ml sunflower oil
  • 75 ml fresh parsley leaves, roughly chopped
  • 2.5 ml Saffron threads or turmeric
  • 250 ml Arborio (risotto) rice
  • 125 ml Fresh or frozen peas
  • 2 Lemons, cut into wedges


  • Heat oil in a large, heavy-based pan over a medium-high heat.
  • Add chicken and cook until well browned then remove from pan and set aside.
  • Add prawns to pan and cook, turning, for 2 minutes or until they change colour then remove from pan and set aside.
  • Add onion to the pan and cook for 3 minutes or until softened, then add garlic and paprika and cook, stirring, for 1 minute to release the flavor and aroma.
  • Add tinned tomato, KNORR Chicken Stock Pot, water and saffron/turmeric, stir until combined, and then bring to the boil.
  • Stir in rice, then reduce heat to low and simmer for 15-20 minutes or until rice is tender, stirring occasionally adding a little extra water if necessary.
  • Return chicken to pan together with peas and stir to combine. Cook for 2 minutes or until heated through, then add prawns and stir well to combine.
  • Sprinkle with chopped parsley and serve with lemon wedges.