Chicken & Seafood Paella

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 558 kcal


  • 500g chicken breast or thigh fillet diced about 2cm piececs
  • garlic frylight
  • 350g chopped tomatoes
  • 100g frozen petis pois
  • 900ml chicken stock I used knorr chicken liquid stock and diluted with water
  • 300g risotto rice
  • 330g frozen seafood mix Could omit mix for pure frozen prawns if prefer
  • 2 tsp smoked paprika
  • 0.5g saffron large pinch
  • 1 tsp easy chillies optional if like hotter meal
  • 0.5 g parsley large pinch


  1. Fry the chicken in a deep frying pan on a medium heat, in a little garlic oil. Keep stiring the chicken until cooked through and no pink remains. Roughly 8-10 minutes.

  2. Once the chicken is cooked. Add the rice, stock, paprika, tomatoes, saffron and chillies. Simmer for 15 minutes until the liquid has reduced and the rice is tender with a little bite. This is on a medium-low heat, stir occasionally ensuring it isn't sticking to the bottom of the pan.

  3. After the 15 minutes there should be a little liquid remaining, add the frozen seafood and petis pois. Cook for a further 6 minutes or as per package instructions if they say longer. The prawns should turn pink when ready and the meal should be piping hot.

  4. Seperate into 4 portions and serve, garnish with a pinch of parsley.