Prawn Chicken and Pea Paella

Prawn Chicken and Pea Paella

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Whatever name you choose to call it, this easy pea paella recipe is a popular Spanish rice dish that can easily be one of your favourite prawn recipes. A delicious seafood dish for Summer. This Paella recipe feeds 4 people and take 6 minutes to cook.

  • Recipe serves4
  • Preparation time20 min
  • Cooking time40 min


  • 2 Tbsp Flora Original spread
  • 2 Tbsp olive oil
  • 500g chicken breast fillets, thinly sliced
  • 500g green prawns, peeled, deveined
  • 1 medium brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 400g can diced tomatoes
  • 1 Continental Stock Pot Chicken
  • 2½ cups water
  • ½ tsp saffron threads
  • 1 cup short-grain rice (such as arborio or Spanish)
  • ½ cup fresh or frozen peas
  • ¹⁄³ cup flat-leaf parsley leaves, roughly chopped, to serve
  • 2 lemons, cut into wedges


  • Heat spread and oil in a large, heavy-based pan over a medium-high heat.
  • Add chicken and cook until browned. Transfer to a plate and set aside.
  • Add prawns to pan and cook, turning, for 2 minutes or until they change colour. Transfer to a plate and set aside.
  • Add onion to pan and cook for 3 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute.
  • Add tomato, Stock Pot Chicken, water and saffron, stir until combined, then bring to the boil.
  • Stir in rice, then reduce heat to low and simmer for 15-20 minutes or until rice is tender.
  • Return chicken to pan with peas and stir to combine. Cook for 2 minutes or until heated through, then add prawns and stir to coat in the mixture.
  • Sprinkle with parsley and serve with lemon wedges.
  • Tip: You can serve this chicken and prawn recipe with tapas or eat on its own.