Serves: 6


01H 20MIN


  1. Combine the paprika and oregano in a large bowl.
  2. Rub the mix all over the chicken and marinate chicken for 30 minutes in the refrigerator.
  3. In a small saucepan, add chorizo and cook until browned; remove from pan and set aside.
  4. In another saucepan, add chicken and shrimp; cook until chicken is lightly browned on all sides.
  5. Season with salt and pepper. 
  6. Remove from pan and reserve. 
  7. Heat the oil in a large paella pan.
  8. Add onion and cook until soft.
  9. Stir in the garlic and parsley. 
  10. Fold in the rice and pour in chicken stock. 
  11. Season and simmer for about 15 minutes or until rice is almost tender. 
  12. Add chicken, chorizo, shrimp and saffron.
  13. Cook for about 15 minutes or until rice is al dente. 
  14. Remove from heat and garnish with lemon wedges and parsley. 


  • 350g short-grain rice  
  • 1 (3 pounds) chicken, cut into pieces 
  • 1 tablespoon paprika 
  • 2 teaspoons oregano 
  • 3 tablespoons olive oil 
  • 1 yellow onion, chopped 
  • 900 ml chicken stock 
  • Parsley leaves, chopped (for cooking and serving)
  • 2 garlic cloves, finely chopped  
  • 1 pound shrimp
  • 110g chorizo sausage, skin removed and sliced
  • 2 pinches saffron
  • Salt
  • Pepper
  • Lemon wedges (for serving)