Easy Chicken Paella is a Spanish meal we all look forward to. As with all good dishes, its starts with the aroma, then appearance and finally the flavour. This gets 5* is all categories. Served as a main dish with a chilled glass of white wine for the finishing touch. I use a chicken stock cube and add water but if you have chicken stock then it’s even better.

Easy Chicken Paella

When you need a recipe that's filling and incredibly tatsy then try this one.

4.71 from 88 votes

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Course: Main Dish

Cuisine: Spanish

Keyword: Chicken, Fry, Rice, Stock, Vegetables

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: People

Calories: 503kcal

Ingredients

2 large chicken breasts diced
3 cloves garlic peel/sliced
1 large onion peel/finely slice
1 large carrot peel/chop
1 large red pepper de-core/slice
300 g Arborio rice or similar
1 cube chicken stock
250 g peeled prawns frozen
125 g peas frozen
1 tbsp tomato paste puree
1 bunch parsley flat leaf
1 tsp paprika
olive oil
20 medium black olives pitted
1 large lemon quartered

Instructions

Prepare all of the vegetables by washing, peeling, slicing and chopping and cutting the chicken breasts into bitesize pieces.
Place a large sided frying pan (one with a lid) over a medium heat and add the olive oil. Once hot add the garlic, chicken pieces, onion, carrot, paprika and the parsley stalks and fry for 5 – 7 minutes stirring often.
2 large chicken breasts, 3 cloves garlic, 1 large onion, 1 large carrot, 1 tsp paprika, olive oil
Put the kettle on as you will need boiling water in a moment.
Add the sliced pepper with the pitted olives to the pan and continue cooking for about another 5 minutes to soften the pepper.
1 large red pepper, 20 medium black olives
Break up the stock cube and scatter over the pan and add the tomato paste/puree. Stir thoroughly.
1 cube chicken stock, 1 tbsp tomato paste
Add the paella rice and stir in so the rice becomes coated.
300 g Arborio rice
After 2 minutes add 3/4 litre of boiling water to the pan together with a pinch of salt and pepper. Give it another quick stir and put the lid on the pan.
Increase the heat so it starts to boil and then reduce it to a gentle simmer for 15 minutes with the lid on. Check every few minutes and give the paella a stir making sure that everything gets moved about. If it is drying up then add a little bit more boiling water to the pan and replace the lid.
After 15 minutes add the frozen prawns and peas and replace the lid for an additional 5 minutes until everything is cooked and hot.
250 g peeled prawns, 125 g peas
Check for seasoning and add more salt and pepper if required.
Transfer to a warmed serving dish or into warmed bowls with a sprinkle of chopped parsley over the top as garnish. Cut a lemon into wedges so diners can pimp their own dish if they wish.
1 bunch parsley, 1 large lemon

Nutrition

Easy Chicken Paella