This chicken paella with prawns and beans recipe combines tender chicken, succulent prawns, and green beans in a saffron-infused rice dish. Perfect for gatherings or family dinners!
This recipe is inspired by a recipe from the Delicious magazine...the main difference being that I make it with raw king prawns instead of squid...and it's delicious!! Another recipe with authentic Spanish flavours we both love, that's perfect for serving at dinner parties, or as part of a tapas-style spread.
Tips
- The crust on the bottom of the paella pan, known as socarrat, is prized. Cook the rice over a high heat, then rest the dish at the end to let the crust set.
- Vegetarian option - replace the chicken and prawns with artichoke hearts, courgettes or mushrooms.
- Bean alternatives - try butter beans or chickpeas instead of green beans for different textures.
Frequently Asked Questions
Yes - you can prepare the sofrito (base of onions, tomatoes, and spices) in advance and keep it in the refrigerator. Cook the rice fresh for the best texture.
Use short-grain rice like Bomba, Calasparra, or Arborio. Avoid long-grain rice, as it won't absorb the flavours properly.
Absolutely - replace prawns with more chicken or vegetables like peppers or courgettes for a non-seafood version.
Allow the paella to cook undisturbed over a high heat in the final minutes. Listen for a gentle crackling sound to know the socarrat is forming.
Yes, thaw frozen prawns before using and pat them dry to ensure they don't release excess water during cooking.
Serve with an easy baby leaf salad, crusty bread, or a simple gazpacho for a complete meal.
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How to make this Chicken Paella with Prawns and Beans
Ingredients
- 2 tbsp olive oil
- 6 skin on bone in chicken thighs (approx. 750g), boned and cut in halves
- salt and freshly ground black pepper
- 2 onions (approx. 240g), chopped
- 180g fine green beans, trimmed and cut in halves
- 0.25 to 0.5 tsp saffron, toasted in a small dry frying pan
- 1 tsp smoked sweet pimentón
- 1 tbsp smoked hot pimentón
- 2 large tomatoes on the vine (approx. 275g), finely chopped
- 1 fat clove garlic, crushed
- 500ml chicken stock (made using a stock cube or pot)
- 250g paella rice
- 2 fresh bay leaves
- 1 bushy rosemary sprig
- 160g raw and peeled king prawns
- a small handful of parsley, chopped, for garnishing
- lemon wedges, to serve
Instructions
- Heat 0.5 tbsp of the olive oil in a 30 to 34cm paella pan or large shallow casserole dish over a medium high heat. Season the chicken on both sides then add them to the pan, skin side down. Cook for 5 minutes without moving them, then turn them over and cook for a further 3 minutes.
- Once browned, transfer the chicken to a plate and set aside. Add the remaining 1.5 tbsp olive oil to the pan, turn down the heat to medium low, then fry the onion and beans with a pinch of salt for 8 minutes, stirring occasionally, until softened
- Stir in the toasted saffron and both types of pimentón and cook for 1 minute until fragrant, then stir in the tomatoes and garlic. Pour in the chicken stock. Increase the heat to bring it to the boil, then sprinkle over the rice in an even layer, using a wooden spoon or spatula to stir it into the liquid. Stir only once - you're aiming to create a crust on the bottom of the pan (see Tips). Poke the chicken pieces into the rice along with the herbs, bring back up to a fast simmer, then bubble over a medium heat, uncovered, for 10 minutes.
- Turn the heat down to low, simmer for another 5 minutes, then add the prawns in the spaces between the chicken pieces and cover the pan with a double layer of tin foil, tucking in the edges to seal the steam inside. Cook for a further 5 minutes, then take the pan off the heat and set aside, still covered, for 5 minutes to let the rice steam.
- Sprinkle over the chopped parsley, then serve the paella with lemon wedges for squeezing, some crusty bread and a nice glass...or 2...of Spanish red wine!!
Serving suggestions
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Chicken Paella with Prawns and Beans
Ingredients
- 2 tbsp olive oil
- 6 skin on bone in chicken thighs (approx. 750g) boned and cut in halves
- salt and freshly ground black pepper
- 2 onions (approx. 240g) chopped
- 180 g (6.4 oz) fine green beans trimmed and cut in halves
- 0.25 to 0.5 tsp saffron toasted in a small dry frying pan
- 1 tsp smoked sweet pimentón
- 1 tbsp smoked hot pimentón
- 2 large tomatoes on the vine (approx. 275g) finely chopped
- 1 fat clove garlic crushed
- 500 ml (2 ¼ cups) chicken stock (made using a stock cube or pot)
- 250 g (1 ⅓ cups) paella rice
- 2 fresh bay leaves
- 1 bushy rosemary sprig
- 160 g (5.7 oz) raw and peeled king prawns
- a small handful of parsley chopped, for garnishing
- lemon wedges to serve
Instructions
- Heat 0.5 tbsp of the olive oil in a 30 to 34cm paella pan or large shallow casserole dish over a medium high heat. Season the chicken on both sides then add them to the pan, skin side down. Cook for 5 minutes without moving them, then turn them over and cook for a further 3 minutes.
- Once browned, transfer the chicken to a plate and set aside. Add the remaining 1.5 tbsp olive oil to the pan, turn down the heat to medium low, then fry the onion and beans with a pinch of salt for 8 minutes, stirring occasionally, until softened
- Stir in the toasted saffron and both types of pimentón and cook for 1 minute until fragrant, then stir in the tomatoes and garlic. Pour in the chicken stock. Increase the heat to bring it to the boil, then sprinkle over the rice in an even layer, using a wooden spoon or spatula to stir it into the liquid. Stir only once - you're aiming to create a crust on the bottom of the pan (see Notes). Poke the chicken pieces into the rice along with the herbs, bring back up to a fast simmer, then bubble over a medium heat, uncovered, for 10 minutes.
- Turn the heat down to low, simmer for another 5 minutes, then add the prawns in the spaces between the chicken pieces and cover the pan with a double layer of tin foil, tucking in the edges to seal the steam inside. Cook for a further 5 minutes, then take the pan off the heat and set aside, still covered, for 5 minutes to let the rice steam.
- Sprinkle over the chopped parsley, then serve the paella with lemon wedges for squeezing, some crusty bread and a nice glass...or 2...of Spanish red wine!!
Notes
- The crust on the bottom of the paella pan, known as socarrat, is prized. Cook the rice over a high heat, then rest the dish at the end to let the crust set.
- Vegetarian option - replace the chicken and prawns with artichoke hearts, courgettes or mushrooms.
- Bean alternatives - try butter beans or chickpeas instead of green beans for different textures.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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