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Langoustine and chicken paella
Serves: 6-8
Prep time: 10 minsTotal time: 
Recipe photograph by Georgia Glynn Smith
Langoustine and chicken paella
Serves: 6-8
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
392Kcal
Fat
9gr
Saturates
3gr
Carbs
40gr
Sugars
2gr
Fibre
1gr
Protein
29gr
Salt
1gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 250g mini cooking chorizo, sliced into thick chunks
- 3 skin-on chicken breasts, each cut into 4 pieces
- 400g paella rice
- 1 x 90g jar chopped sweet onions
- a large pinch of saffron
- ½ tsp smoked paprika
- 1 litre hot chicken stock
- 125g asparagus tips
- 75g fresh or frozen peas
- 12 langoustines or shell-on jumbo king prawns, defrosted if frozen
- a large handful of flat-leaf parsley, roughly chopped
- lemon wedges, to serve
Step by step
-
Fry the chorizo chunks briefly in a very large frying pan until lightly browned. Remove the chorizo with a slotted spoon, then over a high heat, brown the chicken, skin-side down, until the skin is crisp; remove to a plate.
-
Add the rice, onions, saffron and paprika, and stir for 2 minutes over a medium heat. Add the stock with the chorizo, season with salt and pepper, then add the chicken pieces, skin-side up. Cover with a lid, bring to the boil and simmer gently for 15 minutes.
-
Gently stir in the green vegetables and lay the langoustines or prawns over the top. Cover and cook for another 10-12 minutes until the chicken is cooked through and the shellfish is piping hot. Scatter over the parsley and serve with lemon wedges.
TipUsing jar of sweet onions cuts down the prep and cooking time, but if you prefer, finely dice a few mild shallots and sweat them in olive oil with a pinch of sugar on a low heat until soft and sweet, before adding the rice and other ingredients at step 2.
Chef quote
If you would like this to be a gluten-free recipe, please ensure that your stock is guaranteed gluten-free.