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Chicken and prawn paella

Serves: 2 people
Prep time:



  • Pinch saffron threads
  • 1 tbs olive oil
  • 1 medium red onion, finely diced
  • 2 garlic cloves, crushed
  • 1 small red chilli, finely chopped
  • 2 tsp smoked paprika
  • 125g chicken thigh, thinly sliced
  • 2/3 cup or 115g roasted capsicum strips (pre-bought)
  • 2 medium ripe tomatoes, diced about 5cm
  • 2/3 cup arborio rice
  • 1 cup Campbell’s Real Stock - Chicken salt reduced
  • 20 g frozen peas
  • 8  medium green prawns, peeled, tails intact, de-veined
  • Fresh flat-leaf parsley leaves, chopped
  • Lemon wedges, to serve


  1. Combine saffron and 1 tablespoon warm water in a small jug. Stand for 5 minutes.
  2. Meanwhile, heat oil in a large frying pan, over medium-high heat. Add onion, garlic, chilli and paprika to pan. Cook, stirring, for 2 minutes or until onion has just softened.
  3. Add in chicken and sauté until brown on all sides and then add in capsicum and tomato. Cook, stirring, for 3 minutes or until softened. Add rice. Cook, stirring, for 1 minute or until rice is coated. Add saffron mixture, and stock. Bring to the boil. Reduce heat to medium-low, add in prawns and cover with foil. Cook, for 15 minutes or until rice is almost tender. Do not stir or disturb rice.
  4. Remove foil and reserve, evenly spread peas over paella. Re cover with foil and cook for 3 minutes or until prawns and peas are cooked through. Serve topped with parsley and lemon wedges.