Paella is one of those one-pan meals that, if done correctly, is something truly outstanding.

  • Preparation Time3 mins
  • Cooking Time30 mins
1 tbsp olive oil
1 large onion roughly chopped
2 large garlic cloves, crushed
150 g chorizo, roughly chopped
Pinch of saffron strands
1 tsp smoked paprika
300 g tomatoes, roughly chopped
1 tbsp tomato puree
250g paella rice
800 ml hot chicken stock
80 g PEPPADEW® Sweet Piquanté Peppers Mild or Hot Whole, roughly chopped
150 g frozen peas
300 g raw prawns
30 g flat leaf parsley, leaves and stalks separated and finely chopped
Lemon wedges, to serve
  1. Heat the oil in a large lidded casserole dish then stir in the onion with a large pinch of salt and sauté on a medium heat for 5-10 minutes until soft, then add the chorizo and cook off for a couple of minutes until it has released its oil.
  2. Turn the heat down to low, and add the garlic, paprika, saffron, and parsley stalks, and cook, stirring regularly for 1 minute, then stir in the tomato puree, and chopped tomatoes.
  3. Add the rice and stir to coat, cook for 1 minute then pour in all but 150 ml of the stock, and bring up to the boil.
  4. Turn the heat down to low, cover, and simmer for 12 minutes with the lid on.
  5. Stir in the PEPPADEW® Sweet Piquanté Peppers, peas, prawns and another ladle of the stock, turn the heat up and cook for another 5 minutes, stirring occasionally to prevent sticking, until the prawns are pinked and cooked through.
  6. Season well, and serve scattered with the chopped parsley leaves and lemon wedges.


Serve paella with Caesar salad, roasted red peppers, and bread.