Serves 4



2 Chicken Fillets

2 tbsp Olive Oil, plus extra to drizzle

1 Onion, peeled and chopped finely

2 Red Peppers, one deseeded and diced and one deseeded and cut into thin strips for garnish

4 Garlic Cloves, peeled and thinly sliced

2 Red Chillies, deseeded and cut thinly on the diagonal

1 tsp soft Thyme leaves

Sea salt & Freshly Ground Black Pepper

50 g Chorizo Sausage, cut into 5 mm slices

1 tsp Paprika

200 g Paella Rice or Long Grained Rice

A few Saffron strands

400 ml Chicken Stock

80 ml Dry White Wine

2 Bay Leaves

Zest and juice of 1 Lemon, plus 2 Lemons to serve

3 Tomatoes, chopped roughly

150 g Cooked King Prawns

80 g White Crab Meat

60 g Frozen Peas

8 Asparagus Spears, chopped

1 tbsp Flat Leaf Parsley, chopped finely

Pinch of Cayenne Pepper


How to cook


Place Chicken Stock and Saffron strands in a saucepan and bring to the boil.

Turn heat off and leave for 20 minutes for flavours to combine

Cut the Chicken into bite sized pieces.

Heat a splash of Olive Oil in a large Paella Pan, then add Onions, diced Red Peppers, Garlic, Chillies and Thyme and cook over a medium heat for 5 minutes until vegetables start to soften

Season the Chicken with Salt & Black Pepper; add to the pan with Chorizo and Paprika.

Fry, stirring frequently, over a high heat to lightly brown the Chicken pieces

Tip in the Paella Rice and bay Leaves and stir continuously for 2-3 minutes, then add the White Wine and Lemon Juice before pouring in enough of the Saffron infused Chicken Stock to cover the Paella Rice by about 1 cm

Add the Tomatoes and season well with Salt & Black Pepper.

Bring to the boil and then simmer for about 10-12 minutes

Stir in the Peas and Asparagus and cook for a further 3-4 minutes

Add the Prawns with a little more Stock or boiling water if needed and stir through.

Cook over a medium heat for 2 minutes until the Prawns are warmed through

Add the Crabmeat and cook for a further 1 minute

Taste and adjust the seasoning

Take the pan off the heat, sprinkle over the Lemon zest and Parsley and cover with foil.

Leave to stand for 5 minutes to allow the flavours to combine

Drizzle with a little Olive Oil and serve immediately, scattered with cayenne Pepper, Red Pepper strips and Lemon wedges

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