olive's paella

olive’s paella

  • serves 6
  • A little effort

A spectacular crowd-pleasing dish, our paella uses chicken, chorizo, pancetta and seafood to pack-in tonnes of flavour. Serve from a huge paella pan for extra impact.



  • skinless chicken thigh fillets 6, cut into large chunks
  • olive oil
  • cooking chorizo 250g, sliced
  • cubetti di pancetta 75g
  • onion 1 large, halved and sliced
  • garlic 2 cloves, sliced
  • red pepper 2, cut into pieces
  • green beans 150g, cut into pieces
  • smoked paprika 2 tsp
  • paella rice 500g
  • chicken stock 1.25 litres, mixed with a large
  • saffron a pinch
  • raw shell-on prawns 300g
  • mussels 1kg, cleaned (discard any that don’t close when tapped)
  • flat-leaf parsley chopped to serve
  • lemon wedges to serve


  • Step 1

    Cook the chicken in a little oil a large, wide frying pan or paella pan until browned all over. Scoop out and add the chorizo and pancetta and cook until crisp at the edges. Add the onion, garlic and pepper and cookuntil softened, then add back the chickenwith the green beans. Stir in the paprika andcook for a minute then add the rice and stirto coat. Pour in the chicken stock, put on atight lid or cover with foil and cook for 15-20minutes until rice is just tender.

  • Step 2

    Sit the prawns and mussels on top and keep cooking for a few more minutes with the lid on until the mussels are open and prawns are cooked through. Stir in the parsley and serve with lemon wedges.

Nutritional Information

  • Kcals 667
  • Fat 20.4g
  • Carbs 72.8g
  • Fibre 2.5g
  • Protein 52.6g
  • Salt 4.57g