Go to all recipes
Simple paella

Simple paella


Bring the holiday vibes home with this easy paella recipe

  • Feeds 8 Feeds 8
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    2273kj 538kcal
  • Fat
    Med 17%
  • Saturates
    Low 14%
  • Sugar
    Low 17%
  • Salt
    Med 17%

% of adult’s reference intake | Carbohydrates per serving : 79g


  • 8 chicken thighs, skin removed
  • 2 tbsp olive oil
  • 1/2 x 225g Co-op Spanish chorizo ring, skinned and chopped
  • 2 onions, peeled and finely chopped
  • 3 peppers, deseeded and chopped into pieces
  • 2 cloves garlic, peeled and finely chopped
  • Pinch of chilli flakes
  • Pinch of saffron
  • 750g Co-op risotto rice
  • 2-2.5 litres chicken stock, made from 2 stock cubes
  • 2 handfuls (about 80g) cooked fresh peas or frozen peas
  • 4 ripe tomatoes, finely chopped
  • About 280g raw or cooked prawns or 2 x 233g packs Fisherman's seafood medley


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the chicken and a little of the oil in a roasting tin and roast for 40 minutes, until cooked through
  3. Meanwhile, heat the remaining oil in a heavy based saucepan or paella dish. Add the chorizo, onions and peppers and fry until the onion is soft (10-15 minutes), stirring occasionally
  4. Add the garlic, chilli flakes, saffron and rice and stir to coat the rice in all the lovely flavours. Pour over the stock and cook for 20-25 minutes or until the rice is almost cooked, stirring occasionally. Add the peas, tomatoes, and raw prawns if using, and cook for another few minutes
  5. Add the cooked prawns or seafood, if using, and stir to heat through. Add the chicken straight from the oven. Leave the rice to cook for a couple more minutes so it goes crispy on the bottom.

Explore more recipes