Midweek Paella

Paella is a traditional Spanish dish made from rice, saffron, meat/chicken, beans and olive oil. This recipe is a quick simple version that can be cooked in a large fry pan and tweaked to add your favourite meats, seafood and vegetables.
1h 00mins

Midweek Paella


  • 1litre chicken stock

  • 1 tsp saffron threads

  • 1 tbsp olive oil

  • 1 chorizo sausage, cut into 2cm slices

  • 1 onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 red capsicum, thinly sliced

  • 420g can HEINZ Condensed Big Red Tomato Soup

  • 1 small barbequed chicken, cut into serving size portions

  • 200 gm (1 cup) Spanish rice or medium/short grain rice

  • 1 tsp Spanish smoked sweet paprika

  • 2 tsp rosemary leaves, coarsely chopped

  • 8 whole green prawns

  • ½ cup frozen HEINZ Green Peas


  1. Step 1

    Combine chicken stock and saffron in a saucepan and bring to the boil. Simmer for 5 minutes over medium-high heat or until saffron has lightly coloured the stock.

  2. Step 2

    Heat olive oil in a large frying pan, add chorizo and cook for 3 minutes, turning halfway through cooking, then remove from pan. Add onion, garlic and capsicum and cook, stirring over medium heat for 5 minutes or until lightly golden. Add HEINZ Big Red Tomato Soup and return chorizo to pan. Add chicken pieces and pour over stock. Bring to the boil.

  3. Step 3

    Add rice, paprika and rosemary then season to taste with sea salt and freshly ground black pepper. Cook over medium heat, without stirring for 5 minutes, and then add the whole prawns by nestling them into the rice and sprinkle with frozen peas. Cook for a further 15 minutes or until rice is tender and all the stock is absorbed. Stand for 10 minutes before serving.

Recipe by Taste.com.au

Recipe creator Mandy Sinclair

Photographer Andrew Young

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