Photo of Prawn, chicken & chorizo paella by WW

Prawn, chicken & chorizo paella

Points® value
Total Time
1 hr
20 min
40 min


Olive Oil

2 teaspoon(s)

Chicken breast, skinless, raw

400 g, diced

Chorizo Sausage

100 g, sliced


1 large, sliced


225 g, sliced

Spring Onions

4 medium, sliced (white and green parts separated)


2 clove(s), crushed

Tinned Tomatoes

1 can(s), large, chopped


¼ teaspoon(s), level

Arborio rice, dry

400 g

Chicken stock cube(s)

1 cube(s), made with 600ml hot water

Roasted red peppers in brine, drained

200 g, drained weight, sliced

Peas, fresh or frozen

140 g

King Prawns, Cooked

300 g

Parsley, fresh

2 tablespoon(s), chopped


  1. Heat half the oil in a large nonstick pan over a medium-high heat. Stir-fry the chicken for 5 minutes, until beginning to brown, then remove from the pan and set aside. Add the remaining oil to the pan along with the chorizo, onion, mushrooms and the white parts of the spring onions, cook, stirring often for 5-6 minutes, until the mushrooms begin to brown.
  2. Add the garlic to the pan, cook for 1 minute, stirring a few times. Add the tomatoes, paprika and rice then stir to combine. Add the stock, bring to a boil then reduce the heat to medium-low and simmer for 15 minutes.
  3. Stir in the peppers, peas, prawns and cooked chicken, continue to cook, uncovered, for 5-7 minutes, until the rice is tender and begins to dry on the bottom of the pan. Garnish with parsley and the sliced green parts of the spring onions, then serve.