Photo of Chicken & vegetable paella by WW

Chicken & vegetable paella

8 - 10
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
This classic entertaining dish is perfect for sharing, or simply enjoying on a weekend with the family.


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

2 medium, thinly sliced

Red onion(s)

1 medium, roughly chopped

Red pepper(s)

1 medium, deseeded and roughly chopped

Carrots, raw

1 medium, finely chopped


1 tablespoons, level, smoked

Paella Rice, uncooked

300 g, uncooked

Thyme, Fresh

2 sprig(s)

Tinned Tomatoes

1 can(s), large, chopped

Chicken stock cube(s)

1 cube(s), to make 1 litre stock

Parsley, fresh

2 tablespoons, finely chopped, to serve


1 medium, halved, to serve


  1. Put a large nonstick frying pan or wok over a high heat and mist with cooking spray. Add the chicken and cook, stirring, for 3 minutes until golden. Reduce the heat to medium, then add the onion, pepper, carrot and paprika and cook for a further 2 minutes.
  2. Add the rice and thyme sprigs, then stir in the chopped tomatoes and stock and season well. Simmer for 15-20 minutes, stirring occasionally, until the rice is cooked through.
  3. Scatter over the parsley and serve with the lemon halves on the side for squeezing over.


The paella can be frozen in an airtight container for up to 3 months.