Midweek paella

4 Servings


1 HR


0-15 mins


45 MIN


1 litre

Chicken stock

1 tsp

Saffron threads

1 tbsp

Olive oil


Chorizo sausage, cut into 2cm slices


Onion, finely chopped


Cloves garlic, finely chopped


Red capsicum, thinly sliced

420 g

Can Heinz condensed big red tomato soup


Small barbequed chicken, cut into serving size portions

200 g

(1 cup) spanish rice or medium/short grain rice

1 tsp

Spanish smoked sweet paprika

2 tsp

Rosemary leaves, coarsely chopped


Whole green prawns

1/2 cup

Frozen Heinz green peas


Step 1

Combine chicken stock and saffron in a saucepan and bring to the boil. Simmer for 5 minutes over medium-high heat or until saffron has lightly coloured the stock.

Step 2

Heat olive oil in a large frying pan, add chorizo and cook for 3 minutes, turning halfway through cooking, then remove from pan. Add onion, garlic and capsicum and cook, stirring over medium heat for 5 minutes or until lightly golden. Add HEINZ Big Red Tomato Soup and return chorizo to pan. Add chicken pieces and pour over stock. Bring to the boil.

Step 3

Add rice, paprika and rosemary then season to taste with sea salt and freshly ground black pepper. Cook over medium heat, without stirring for 5 minutes, and then add the whole prawns by nestling them into the rice and sprinkle with frozen peas. Cook for a further 15 minutes or until rice is tender and all the stock is absorbed. Stand for 10 minutes before serving.