News & Recipes

Prawn and Chicken Paella – Food According to Bree

SERVES: 8-10


Olive oil

1 large brown onion – finely chopped 2 cloves garlic – finely chopped

1 red capsicum – diced 700g chicken thighs halved

2 cups Calasparra or Arborio rice 1 cup white wine

1lt good quality chicken stock 400g can crushed tomatoes

3 tbs smoked paprika

Pinch saffron steeped in ½ cup boiling water 1 cup frozen or fresh peas

300g peeled green king prawns Salt & pepper

Handful of chopped flat leaf parsley & 1 lemon cut into wedges for serving


In your paella or sauté pan, heat 3 tbs of oil then fry the chicken until brown on both sides. Remove the chicken then add the onion, capsicum & garlic. Cook for a further few minutes. Then add the paprika and cook for a further.

Deglaze pan with white wine and cook for 1 minute to reduce slightly then add the tinned tomatoes, Saffron water and season well to taste.

Put the chicken back into pan then carefully pour rice around the chicken. Add the stock (making sure the rice is all covered), reduce the heat to low and allow it to cook without stirring for around 20 minutes until rice is almost al dente and liquid has reduced considerably. Don’t worry if it appears to be sticking, this will sort itself out when the rice rests later.

Scatter the peas over the top, cook for another 5 minutes. Add prawns cook for no more than 2 minutes (they will continue cooking when the rice rests). Paella should appear done with a small amount of stock. Turn off the heat, cover completely with foil, and put in a warm place for 20 minutes. This is very important it allows the rice to relax and soak up all the flavour.

When ready to serve, sprinkle over flat leaf parsley, and serve in the middle of the table with lemon wedges placed around the rim of the pan.

More recipes are available at