Smoky Chicken & Prawn Paella

Smoky Chicken & Prawn Paella


  • 2 tablespoons olive oil
  • 1 medium leek, finely sliced
  • 1 zucchini, diced
  • 1 red capsicum, diced
  • 2 garlic cloves, finely diced
  • 1 teaspoon smoked paprika
  • 1/2 cup chopped chorizo sausage
  • 1/2 cup white wine
  • 1 tin (400g) chopped tomatoes
  • 400g boneless chicken thighs, cut into bite-size pieces
  • 3 cups chicken stock
  • 1 cup paella or risotto rice
  • 250g prawns
  • 3/4 cup frozen peas
Great for a casual get-together, this paella is always a crowd pleaser. Serves 4-6

Try this dish with a full-bodied wine like this Esk Valley Artisanal Chardonnay

  1. Heat the olive oil in a large saucepan. Sauté the leek, zucchini, red capsicum, garlic and paprika for 4-5 minutes, until soft and fragrant.
  2. Add the chorizo sausage and cook for a further 2 minutes, then add the wine and allow to nearly evaporate. Add the tinned tomatoes, chicken pieces and stock, and simmer for 10 minutes.
  3. Add the rice and cook for a further 15-20 minutes, stirring occasionally until the rice begins to thicken the mixture and is tender. Stir through the prawns and frozen peas, and cook until prawns are opaque and everything is hot.
  4. Serve with crusty bread slices and garnish with fresh herbs.

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