Chicken and prawn paella

Prep time
Cook time

Pretend you’re in Valencia, Spain when you tuck into this bowl of comfort food.


  • 8 chicken thighs
  • 5ml BBQ spice
  • salt and pepper15ml cake flour
  • 30ml olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 litres chicken stock
  • 5ml smoked paprika
  • 300ml long-grain rice
  • 250ml frozen peas
  • 60ml parsley, finely chopped
  • 12 large king prawns
  • 40g butter
  • lemons
  • fresh parsley, to serve


  • Preheat your oven to 190°C.
  • Season the chicken with barbeque spice, salt and pepper, and dust with flour. Drizzle with half the olive oil and place on an oven tray.
  • Roast in the oven for about 30 minutes until the chicken is cooked and golden brown. Keep warm and reserve all the pan juices.
  • Meanwhile, heat the rest of the oil in a large metal casserole dish (use for serving, if possible).
  • Cook the onion and garlic until soft. Add the chicken stock, smoked paprika, and rice. Cook on a medium heat for about 20 minutes, stirring occasionally, until the rice is cooked.
  • Add the peas, chopped parsley, chicken, and pan juices. Cover with a lid and cook on very low heat for about 10 minutes.
  • Melt the butter in a frying pan and cook the prawns on both sides until they turn pink and caramelised. Season.
  • Place the prawns on top of the paella and drizzle with lemon juice.
  • Serve with fresh lemon wedges, more chopped parsley, and aioli.