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Photo of Chicken paella by WW

Chicken paella

Total Time
1 hr 5 min
20 min
45 min
Wanna add a different spin? Try substituting the chicken with 750gm of peeled green prawns for a delicious seafood variation.


Dried saffron

½ tsp, soaked in 1 tbs of cold water

Olive oil

1½ tbs

Skinless chicken breast

500 g, diced

Red onion

1 medium, finely chopped


2 clove(s), crushed

Ground paprika

2 tsp, (sweet)


¼ tsp, (cayenne)

Arborio rice

375 g, (spanish calasparra)

Canned diced tomatoes

400 g

Chicken stock

4 cup(s), (1 litre)


2 large, sliced

Green string beans

150 g, sliced

Fresh flat-leaf parsley

2 tbs, chopped


  1. Place the saffron in a small bowl. Add 1 tablespoon of water and set aside to soak.
  2. Heat 2 teaspoons of the oil in a saucepan over a medium-high heat. Cook the chicken, in 2 batches, for 2-3 minutes or until golden.
  3. Heat the remaining oil in the same pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add garlic, paprika and cayenne pepper and cook, stirring, for a further minute or until fragrant. Add the rice and stir to coat the grains in the oil.
  4. Add the tomato, stock and saffron mixture. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 15-20 minutes or until the rice is almost tender.
  5. Add the zucchini, beans and chicken and cook for a further 5-10 minutes or until the vegetables are tender. Stir through the parsley and season with salt and pepper.


SEAFOOD PAELLA: Mastered this one? Swap the chicken for 750g peeled, deveined green prawns.