The king-prawn of paellas

23rd April, 2020

By Suzy Satur



1.25L (5 cups) chicken stock

1/2 tsp saffron threads

2 chorizo sausages, thickly sliced diagonally

2 (about 200g) chicken thigh fillets, cut into 3cm pieces

8 green tiger prawns

6 fresh mussels

1 brown onion, halved, finely chopped

1 red capsicum, halved, deseeded, finely chopped

1 green capsicum, halved, deseeded, finely chopped

440g (2 cups) medium grain rice

1 ripe tomato, finely chopped

2 tsp smoked paprika

150g (1 cup) frozen peas



  1. Combine the stock and saffron in a medium saucepan and bring to the boil over high heat. Reduce heat to low and hold at a simmer, covered.
  2. Meanwhile, heat a large frying pan over medium heat. Add chorizo and cook for 1 minute each side or until golden brown. Transfer to a heatproof bowl. Add the chicken and cook, stirring occasionally, for 5 minutes or until golden brown. Transfer to a bowl. Add the prawns and cook, turning occasionally, for 2 minutes or until prawns curl and change colour. Transfer to a bowl. Cover with foil to keep warm.
  3. Increase heat to medium-high. Add onion and capsicum. Cook, stirring for 5 minutes or until onion softens. Add rice, tomato and paprika and cook, stirring, for 1 minute or until combined. Reduce heat to medium-low. Add one-third of the stock and stir until just combined. Add chorizo and chicken, and simmer for 5 minutes are until liquid is almost absorbed. Add remaining stock and cook for 5-10 minutes or until all stock is absorbed and add mussels. Sprinkle with peas and add prawns. Remove from heat. Cover with 2 clean tea towels. Set aside for 10 minutes to form a crust.
  4. Spoon paella among serving plates and serve immediately.

Tip: The main thing to remember is not to stir (unlike risotto) and keep your eye on the liquid, so that the crust doesn’t become burnt. I use this recipe in a 13 inch paella pan which serves 5-6 (with salad).