Best Chicken Prawn Paella Recipes

Chicken & Prawn Paella image

Provided by Paella Pete

Categories Chicken

Time 1h15m

Yield 5-6 serving(s)

Number Of Ingredients 18

3 skinless chicken breasts
400 g uncooked large shrimp (peeled)
1 large onion (chopped)
2 garlic cloves (chopped)
3 large tomatoes (peeled and chopped)
500 g paella rice
1 green pepper (sliced)
1 red pepper (sliced)
1 liter chicken stock
150 g frozen peas
1/4 teaspoon saffron (or teaspoon of tumeric)
2 lemons, cut into wedges
1 cup chopped flat leaf parsley
2 tablespoons olive oil
1 tablespoon sweet paprika
6 mushrooms, quartered
salt
pepper

Steps:

Cut the chicken breasts into cubes about 2cm.
Heat olive in a medium paella pan(38 cm is ideal).
Saute onions and garlic until soft.
Add chicken and brown for a few minutes.
Add peppers and cook for another five minutes.
Add tomatoes, saute for a couple of minutes then add the paprika. Continue for another couple of minutes.
Add 900ml of the chicken stock, salt & pepper, and rice, saffron (or tumeric), bring to boil then reduce heat and simmer for 20 minutes covered with foil.
Add mushrooms, prawns and peas to surface of paella, do not mix in - re-cover.
Cook for about 10 minutes or until prawns are cooked and liquid has been absorbed. Note- add more chicken stock if required.
Once cooked remove paella from heat and leave to rest covered for 5 minutes.
Scatter parsley, spread lemon wedges of paella and serve.

Nutrition Facts : Calories 1153.2, Fat 13.1, SaturatedFat 2.6, Cholesterol 209.8, Sodium 553.6, Carbohydrate 183.8, Fiber 9.8, Sugar 11.2, Protein 72

Prawn & Chicken Orzo Paella image

Provided by ImPat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons sesame oil
125 g shallots (golden, 4 small, peeled and thinly sliced)
20 g gingerroot (grated)
2 garlic cloves (finely chopped)
400 g chicken breasts (boneless, skinless)
salt and pepper
250 g orzo pasta
1 1/2 teaspoons smoked paprika
600 ml chicken stock (homemade or low salt)
225 -250 g prawns (cooked small)
1/4 cup lemon juice (fresh)
3 teaspoons soy sauce
1/3 cup coriander leaves (chopped plus extra to garnish)

Steps:

Cut chicken into 2cm-3cm dice.
Heat sesame oil in deep frying pan over medium heat.
Gently fry shallots and, ginger and garlic for a few minutes until softened and lightly coloured.
Add cubed chicken to pan, season lightly with salt and pepper and fry until browned on all sides but not cooked through.
Add orzo and stir to coat with oil and let it start to absorb flavours.
Season with paprika and cover ingredients with stock (you may not need all at once).
Allow to simmer for about 15 minutes, adding more stock when necessary and stirring occasionally.
When orzo is just cooked, add the prawns, lemon juice and soy, stir and taste for seasoning, adjust if necessary.
Rest for 3 to 5 minutes in pan with lid on to allow chicken to tenderise.
Stir through the chopped coriander and serve scattered with extra leaves.

Nutrition Facts : Calories 556, Fat 15.1, SaturatedFat 3.8, Cholesterol 139.4, Sodium 860.1, Carbohydrate 61, Fiber 2.5, Sugar 4.7, Protein 42.1

One Pan Chicken & Prawn Paella image

Provided by briansarah

Time 40m

Yield Serves 6

Number Of Ingredients 0

Steps:

Put the chicken pieces into a large bowl and add the flour, salt and pepper. Toss the chicken well to fully coat in seasoned flour mix.
Heat oil in a wok or large pan, add the chicken pieces and fry until browned. Add the lardons and cook for a further 2 minutes.
Remove the chicken and lardons from the wok/pan and set aside. Reduce the heat and add the garlic & onion, fry until softened. Add the pepper to the mix and fry for a further 2 minutes.
Return the chicken and lardons to the wok/pan and add the frozen prawns.
Stir in the rice, stock and turmeric. Bring to a boil and then simmer for 12 minutes.
Add the beans, peas and courgettes, simmering for a further 5 minutes or until the liquid has been absorbed and the rice is cooked. Remove from the heat and serve.