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Easy chicken paella

Easy chicken paella


A simple paella is a fantastic dish for using up odds and ends — seafood and pork work just as well as chicken here

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1622kj 385kcal
  • Fat
    Med 15%
  • Saturates
    Low 10%
  • Sugar
    Low 9%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 50g

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  • 1 tbsp Co-op Irresistible cold pressed rapeseed oil
  • 4 Co-op British chicken thigh fillets, each cut into 3 pieces
  • 2 mixed colour peppers, sliced
  • 4 spring onions, trimmed and sliced (from recipe on page 35)
  • 2 garlic cloves, crushed
  • 1 red chilli, sliced, plus extra to garnish (optional)
  • 2 lemons, 1 zested and juiced,
  • 1 cut into wedges to serve
  • 1 tsp smoked paprika
  • 200g Co-op paella rice
  • 200ml white wine
  • 400ml chicken stock, made with 1 reduced salt stock cube
  • 100g Co-op Honest Value frozen British garden peas
  • 80g Co-op British baby spinach


  1. Heat the oil in a large frying pan over a high heat
  2. Add the chicken pieces and cook for 2-3 mins, until golden. Remove from the pan and set aside
  3. Add the peppers to the pan and fry for 2 mins
  4. Reduce the heat to medium and add the spring onion, garlic and chilli (if using). Cook for 1 minute
  5. Stir through the lemon zest, smoked paprika and rice. Cook until the rice starts to turn translucent — 1-2 mins
  6. Pour in the wine and stir well to remove any bits stuck to the bottom of the pan. Season with black pepper
  7. Add the lemon juice and stock, and bring to a simmer
  8. Nestle the chicken pieces into the rice and cover the pan
  9. Simmer for 15 mins, giving the pan a shake every few minutes to prevent the rice sticking
  10. Stir the frozen peas through the rice and simmer, covered, for a further 3-4 mins, until cooked
  11. Take off the heat and stir in the spinach, until wilted
  12. Scatter the extra sliced chillies (if using) over the top, and serve garnished with lemon wedges