A Spanish-style chicken, chorizo and prawn paella with saffron rice, piquillo peppers, and a crisp socarrat base. A generous one-pan dinner for four.
Prep time
20 min
Cook time
40 min
Total time
1 hr
Servings
4
Recipe Snapshot
DifficultyMedium
MealDinner
Family FriendlyYes
CuisineSpanish
Chef's Tips
Use bomba rice if you can find it; it absorbs flavour while keeping the grains distinct. Arborio is a workable fallback but will be creamier.
Keep the stock hot and add it in one go: the wide, shallow pan needs steady heat for even rice cooking.
Do not stir after the stock goes in. Moving the rice releases starch and prevents a clean socarrat from forming.
Let the finished paella rest for 5 minutes before serving so the rice finishes absorbing the last of the stock.
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Ingredients
Ingredients
Servings
4 servings1×
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Paella
Instructions
Prepare the Pan and Stock
- 1
Put the stock in a saucepan and keep it just below a simmer. Crush the saffron between your fingers and stir it into the hot stock.
- 2
Pat the prawns dry. Season the chicken lightly with salt and pepper. Have all the remaining ingredients measured and close to the pan; once the rice goes in, the cooking moves quickly.
Build the Paella Base
- 1
Heat 1 tablespoon of the olive oil in a wide paella pan over medium-high heat. Cook the prawns for about 1 minute per side, just until they begin to colour. Transfer them to a plate.
- 2
Add another tablespoon of oil. Brown the chicken for 4 to 5 minutes, turning occasionally, then add the chorizo and cook for 2 minutes to render some of its fat.
- 3
Add the remaining oil, garlic, red pepper, and jalapeño. Cook for 3 minutes, stirring, until the pepper begins to soften. Stir in the piquillo pepper purée and cook for 1 minute.
Cook the Rice
- 1
Add the rice and stir for 1 minute so every grain is coated in the flavoured oil. Spread it into an even layer across the pan.
- 2
Pour in the hot saffron stock and give the pan one gentle shake to distribute the rice. Taste the liquid and season cautiously with salt. From this point, do not stir.
- 3
Bring the pan to a lively simmer, then reduce to medium or medium-low so it bubbles steadily without scorching. Cook uncovered for 15 minutes, rotating the pan once or twice if your burner has hot spots.
Finish and Rest
- 1
Nestle the prawns into the rice. Continue cooking for 5 to 7 minutes, until the rice is tender with a little bite, the prawns are opaque, and most of the stock has been absorbed.
- 2
For a socarrat, raise the heat slightly for the final 30 to 60 seconds. Listen for a gentle crackle and smell for toasted rice, not burning. Remove the pan from the heat immediately if it smells sharp or smoky.
- 3
Cover loosely with a clean tea towel or foil and rest for 5 minutes. Serve directly from the pan while the rice is hot.
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Chicken, Chorizo and Prawn Paella for a Shared Dinner
Chicken, Chorizo and Prawn Paella for a Shared Dinner
This Spanish-style paella combines tender chicken, smoky chorizo, and whole prawns in saffron-scented rice. It is designed for a wide paella pan or skillet, where the rice cooks in a thin, even layer and can form the toasted base known as socarrat.
The recipe is a mixed paella rather than a claim to a single regional classic. Piquillo pepper purée gives the sofrito a sweet, roasted-pepper depth, while the chorizo seasons the stock as the rice cooks.
The Key to Paella Rice: Do Not Stir
The Key to Paella Rice: Do Not Stir
After you pour in the hot stock, resist the instinct to stir. Keeping the rice still helps the grains cook evenly in the shallow pan and gives the base a chance to toast gently. Rotate the pan instead if one side of your burner runs hotter than the other.
Use bomba rice when possible because it takes on a generous amount of seasoned stock while staying separate. Arborio makes a good supermarket substitute, although its texture will be a little creamier.
How to Tell When the Paella Is Ready
How to Tell When the Paella Is Ready
The rice should be tender but still have a slight bite, with only a little moisture remaining between the grains. The prawns should be opaque and curled, and the chicken should be fully cooked. A brief final blast of heat can create socarrat, but stop as soon as you hear a soft crackle and smell toasted rice.
Rest the pan for five minutes before bringing it to the table. Serve it with a crisp green salad and let everyone spoon their portion directly from the pan.
Paella FAQ
Paella FAQ
Can I use Arborio rice for paella?
Yes. Bomba rice is the best choice for a drier, separate-grain paella, but Arborio works when that is what is available. Do not rinse it, and keep an eye on it near the end because it can soften sooner.
Why is my paella rice still firm?
The pan may have been too wide for the heat, or the stock may have evaporated too quickly. Add a small splash of hot stock around the edge of the pan and continue cooking until the grains are tender.
Can I make paella ahead?
Paella is best eaten just after its short rest, when the prawns are juicy and the socarrat is crisp. You can chop the vegetables and portion the chicken and chorizo earlier in the day, then cook the rice just before serving.
Nutrition Facts
Nutrition Facts
Serving Size: 1 quarter of the paella
Calories 74037%
% Reference Intake*
Total Fat 24g34%
Saturated Fat 7g35%
Trans Fat 0g
Cholesterol 190mg
Sodium 980mg
Total Carbohydrates 90g35%
Dietary Fiber 3g
Sugars 4g4%
Protein 40g80%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
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Marcus
· 3 Sept 2026This made a lovely centrepiece for four. I kept the stock hot as suggested and the rice cooked evenly in my wide skillet.
Elena
· 12 Aug 2026The no-stir reminder was exactly what I needed. I used bomba rice and got a thin, crisp layer on the bottom without any burnt bits.
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