PAELLA (4 servings)

Author: Marvellina
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  • 1 cup of onions (chopped)
  • 1 clove garlic (minced)
  • 1 cup of Green/red bell peppers (roughly chopped)
  • 1 cup of frozen green peas
  • 1 lb of chicken (cut into pieces)
  • 8 oz of prawns (shelled and deveined)
  • 1/4 tsp of saffron
  • 1/2 tsp or ground red pepper
  • 1 cup canned tomamtoes (undrained and cut up)
  • 1 tsp snipped fresh thyme or 1/4 tsp dried thyme
  • 1 cup uncooked long grain rice
  • 14 oz chicken broth
  • 2 Tbsp of canola oil


  • Heat oil in a dutch oven / pot. Add in onion and garlic. Cook until onion is tender
  • Add in chicken pieces, chicken broth and undrained tomatoes, thyme, saffron, and ground red pepper. Bring to boil, reduce heat. Simmer and cover for 15 minutes
  • Stir in the uncooked rice, covered, about 15 minutes more or until rice is nearly tender. Add in prawns, sweet pepper, and peas into the rice mixture. Simmer, covered, about 5 minutes more or until the rice and chicken are tender and shrimp turns pink
  • Ready to serve