Chicken, Chorizo and Squid Paella Recipe

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(188 ratings)
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serves: 6 - 8
Skill: easy
Prep: 15 min
Cooking: 50 min


  • oil for frying
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 2tsp pimenton (smoked paprika)
  • 3 tomatoes, peeled, deseeded and chopped
  • 2 red peppers
  • 500g (1lb 2oz) chicken, chopped into chunks
  • 150g (5oz) squid, chopped up
  • 250ml (9fl oz) white wine
  • 400g (14oz) paella rice, Bomba preferably
  • pinch saffron
  • 700ml (1¼pt) chicken stock
  • 200g (7oz) cooked chorizo, thickly sliced then chopped
  • 150g (5oz) frozen peas
  • 150g (5oz) raw large prawns


  • Heat the oil in a heavy-based frying pan or paella pan and fry the onions with a pinch of salt until they are soft. Add the garlic and pimenton, cook for a minute, then add the tomatoes, peppers, chicken, squid, white wine and rice. Mix well and cook for 5 minutes.

  • Add the saffron and stock. Season, bring to the boil then reduce the heat to a simmer and cook for 15 minutes, without stirring.

  • Add the chorizo and peas, then cover and cook for an additional 15 minutes. Add the prawns towards the end of cooking.

  • Remove from the heat and leave to stand for 5 minutes before serving.

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(188 ratings)
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