SW recipe: Seafood and chicken paella


Low-calorie cooking spray

300g skinless and boneless chicken thighs, visible fat removed, cut into chunks

1 large onion, finely chopped

2 garlic cloves, finely chopped

Pinch of saffron

1 tsp hot smoked paprika

300g dried paella rice

400g can chopped tomatoes

700ml fish or chicken stock

1kg fresh cleaned mussels

200g green beans, halved

3 peppers (red, yellow and green), deseeded and sliced

12 large raw shell-on prawns

150g frozen peas

200g asparagus tips

Lime or lemon wedges, to serve


1 Spray a large, lidded, non-stick frying or paella pan with low-calorie cooking spray and place over a medium-high heat. Cook the chicken for a few minutes on each side until browned all over. Remove from the pan with a slotted spoon and set aside. Add the onion to the pan and cook for 2-3 minutes. Stir in the garlic, saffron and paprika and cook for 30 seconds. Add the rice and cook for a further minute.

2 Stir in the tomatoes and stock and return the chicken to the pan. Bring to the boil, then reduce to a simmer, cover and cook for 10 minutes. Meanwhile, bring 150ml water to the boil in a large, lidded pan. Add the mussels, cover and cook for 4-5 minutes, or until all the mussels are open (see Cook’s note, below). Drain, then once cool enough to handle, pick most of the mussels from their shells, leaving a few in their shells.

3 Stir the beans and peppers into the rice, cover and cook for a further 5 minutes. Add the prawns, peas and asparagus and cook for a final 5-8 minutes, or until the prawns are cooked through and the rice is tender. Season, then stir through the shelled mussels, popping the mussels in their shells on top. Serve with lime or lemon wedges.

Before cooking fresh mussels, tap any open shells on a hard surface – if they don’t close, discard them. After cooking, all shells should be open, so discard any still closed. Or swap the prawns and mussels for 400g cooked seafood mix, and add in step 3 and cook until piping hot.


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