Quick and Easy Paella with Chicken and Prawns
This version of classic seafood paella mixes meaty tiger prawns, scallops and chicken. The rice is cooked in fish stock giving it a distinctive taste as well as making it light and fluffy.
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Recipe
To Serve
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Pure basmati rice250 grams
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Hot fish stock700 ml
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Bay leaves2
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Turmeric0.5 tsp
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Mixed herbs0.5 tsp
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Frozen peas100 grams
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olive oil3 tbsp
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Onion, chopped1
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Garlic, crushed2 cloves
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Dried chili flakes0.2 tsp
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Red pepper, diced1
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Chicken breast, cut into bite-size pieces250 grams
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Cooked tiger prawns100 grams
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Cooked mussels (optional)100 grams
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Raw scallops (optional)125 grams
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Fresh lemon juice1 tbsp
- Large saucepan with lid
- Paella pan or large non-stick frying pan
Method
1
Rinse the rice a few times until the water runs more or less clear. Place the fish stock in a large saucepan, bring to the boil and add the bay leaves, turmeric and mixed herbs. Add the rice, cover, and cook over a very low heat for 16 minutes, stirring occasionally. Add the frozen peas and cook for a further 4 minutes, until the stock is absorbed and the rice is cooked. Remove the bay leaves.
2
Meanwhile, heat the oil in a paella pan or large non-stick frying pan over a medium heat. Add the onion, garlic and chilli flakes and stir-fry for 2-3 minutes. Add the red pepper and stir-fry for 4-5 minutes, then add the chicken and stir fry for another 5-6 minutes.
3
Stir in the prawns (and mussels and scallops if using) and heat through gently for 4-5 minutes. Ensure the scallops are thoroughly cooked but be careful not to overcook them. Add the seafood mixture to the rice and stir gently to combine.
4
Add the lemon juice and serve immediately.
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