“Spanish Classic with Chicken, Chorizo, Prawns and Mussels”
— Nigel Thompson


Serves 6


Step 1

Slice the chorizo. Cut the chicken

Step 2

Devein and wash the prawns. Dice the bell peppers, onion and pimento peppers

Step 3

Slice the garlic. Heat a deep sauté pan and add the vegetable oil

Step 4

Add the chorizo and cook for 2 minutes. Add in the chicken and cook for 3 minutes. Remove the chicken and chorizo and set aside

Step 5

Add in the onions to the pan and cook for 2 minutes. Add the garlic and chilli. Cook for 2 minutes

Step 6

Add the bell pepper and pimento peppers cook for a further 2 mins

Step 7

Add the saffron to the stock. Add paprika and turmeric to the pan. Add in the rice and stir through for 2 minutes

Step 8

Add in the wine and stir in for 2 minutes. Add in half of the saffron infused chicken stock

Step 9

Add chicken and chorizo to the pan. Stir and cover the pan for 10 minutes

Step 10

After the pan has almost absorbed the liquid remove lid and add the mussels. Add in the remaining stock and add the prawns. Cover and let it reduce for 15 minutes

Step 11

Add Lemon juice and the add finely chopped coriander. Serve and enjoy!
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