Paella Mixta with Chicken, Prawns and Peas
Chicken and prawns share the pan in this classic Spanish rice, with saffron, smoked paprika and a crisp base on the bottom. Everything cooks in one wide pan.
- Time55 min
- LevelMedium
- Costabout £3.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 630kcal
- 70.8gcarbs
- 6gof which sugars
- 16.2gfat
- 4.6gsaturates
- 48.3gprotein
- 4.8gfibre
- 3.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat 2 tbsp of the oil in a 32 cm paella pan or very wide frying pan over a medium-high heat. Season the chicken with half the salt and brown for 6 minutes. Lift out onto a plate.
6 min - 2
Add the onion and pepper to the pan and cook for 6 minutes until soft. Stir in the garlic and paprika for 30 seconds, then add the grated tomato and cook for 5 minutes until thick and dark.
11 min - 3
Add the rice and stir for 1 minute to coat it in the sauce. Pour in the hot water and the saffron with its soaking water, add the rest of the salt and return the chicken.
- 4
Bring to a simmer, spread the rice flat and do not stir again. Cook for 12 minutes, turning the pan now and then so it cooks evenly.
12 min - 5
Season the prawns with a pinch of salt and press them into the rice with the peas. Cook for 6 minutes until the prawns are pink and the rice has absorbed nearly all the liquid.
6 min - 6
Turn the heat up for 60 seconds to give the base a light crust, listening for a gentle crackle. Cover with foil and rest for 5 minutes.
- 7
Scatter with parsley and serve with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
