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Photo of Prawn and chicken paella by WW

Prawn and chicken paella

10 - 13
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
Saffron is the dried stamens of the crocus flower and is painstakingly hand-picked. You only need a pinch to add flavour and colour to a meal.


Olive oil

1 tbs

Brown onion

1 medium, thinly sliced


3 clove(s), crushed

Ground paprika

1 tsp, smoked

Rice, white, dry

1½ cup(s), medium grain, (300g)


450 g, vine-ripened, chopped

Dried saffron

tsp, (pinch)

Chicken stock

2½ cup(s), (625ml)

Raw peeled prawns

350 g, deveined, tails intact

Raw skinless chicken breast

315 g, thinly sliced

Frozen green peas

1 cup(s), (120g)

Fresh flat-leaf parsley

¼ cup(s), chopped


1 medium, wedges, to serve


  1. Heat oil in a large heavy-based frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add paprika and rice and cook, stirring, for 1 minute or until rice is coated.
  2. Add tomato and saffron and cook, stirring, for 1 minute to combine. Gradually pour in stock, 1 cup at a time, stirring regularly, until absorbed (this should take about 15 minutes). Add the prawns, chicken and peas and cook for 5 minutes or until cooked through.
  3. Remove from heat and stir in parsley. Season with salt and freshly ground black pepper. Serve with lemon wedges.


SERVING SUGGESTION: Salad or steamed vegetables.