Serves6 Prepare20 Mins Cooks1 Hour

Paella was introduced as the delicious solution to leftovers – combining Roman and Arabic tastes. 


  • 6 chicken thighs
  • 3⁄4 Tsp salt
  • 1 Tsp chopped rosemary
  • 1⁄4 Tsp fresh ground black pepper
  • 2 Tsp canola oil
  • 1 Portuguese chorizo, sliced in rounds
  • 340g onion (chopped)
  • 120g cup red bell pepper (chopped)
  • 230g uncooked arborio rice (or other medium grain rice)
  • 170g diced plum tomato
  • 1 Tsp sweet paprika
  • 1⁄4 Tsp saffron thread, crushed
  • 1 garlic clove, minced
  • Chicken broth
  • 340g large shrimp, peeled and deveined
  • 340g asparagus, cut diagonally
  • 170g frozen peas, thawed


1. Sprinkle chicken with rosemary, salt, and black pepper. 

2. Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat. 

3. Add chicken; cook for 3 minutes on each side or until lightly browned. 

4. Remove chicken from pan; cover and keep warm. 

5. Add chorizo and cook until lightly browned

6. Add onion and bell pepper; cook for 7 minutes, stirring constantly. 

7. Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly. 

8. Return chicken to pan. 

9. Add broth and salt; bring to boil. 

10. Wrap handle of pan with foil, cover pan;. 

11. Bake at 400°F for 10 minutes. 

12. Stir in shrimp, asparagus, and peas. 

13. Cover and bake an additional 5 minutes or until shrimp are no longer translucent.

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