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Paella with chicken chorizo and prawns in a cast-iron pan.
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Chicken Prawn and Chorizo Paella in the Oven

Try our chicken chorizo and prawn paella with lemon-infused rice cooked in the oven. It’s a perfect way to make a bigger paella at home without a gas burner.
This meal always fills our dining room with warm Spanish sun, even in the middle of English winter.
Course Main Course
Cuisine Spanish
Prep Time 20 minutes
Cook Time 55 minutes
Servings 4 main meals
Calories 662kcal
Author Lea

Equipment

  • round oven-proof pan or enamel tray diameter 32 - 34 centimetres or a square 26 x 26 centimetres, with sides 5 centimetres tall

Ingredients

  • 5 - 6 chicken drumsticks
  • 1 onion chopped
  • 200 g tin of chopped tomatoes (½ tin)
  • 120 g chorizo (dried or cooking sausage) sliced
  • 1 bell pepper (red, orange or yellow) top and bottom cut to small cubes; the remaining body cut to 1.5 cm strips
  • paella seasoning either 1 sachet of Paellero Carmencita or a pinch of saffron and 2 teaspoon of sweet paprika
  • 300 g paella rice (bomba rice)
  • 850 ml stock (chicken or vegetable) hot
  • 240 g frozen raw jumbo prawns
  • lemon sliced
  • olive oil for frying

Instructions

  • Preheat the oven to 220C (fan).
  • Cook the chicken: Season the chicken drumsticks with salt and roast them for 35 minutes in the oven at 220C.
    If you use boneless chicken pieces, fry them in a skillet and set them aside.
  • Prepare the soffrito: (Note 1) Fry the onion until translucent; add chorizo and cubbed pepper (not the slices) and continue frying for 1 minute.
  • Stir in the paella seasoning and tinned tomatoes. Reduce liquid from the tomatoes by cooking the soffrito for another 3 - 4 minutes on medium/high heat.
  • Add the rice into the sofrito and stir well until it's evenly coated with the sauce (if you need to transfer the ingredients to an oven-safe dish, now is the time to do so).
  • Turn the oven temperature to 240C.
  • Assemble the paella: Pour the hot stock (Note 2) over the rice coated with soffrito (in the oven-proof pan or tray), and with a spatula or wooden spoon, distribute the ingredients evenly across the base of the dish.
  • Nestle in the remaining ingredients - chicken drumsticks, king prawns, and bell pepper slices.
  • Lay lemon over the top.
  • Cook paella: Cook paella for 10 minutes in a preheated oven to 240C; turn the temperature down to 220C and cook for an additional 10 minutes or until the rice absorbs most liquid. (Note 3)
  • Let the paella rest for 5 minutes before serving.

Notes

Note 1: It’s best to make the soffrito in the same pan you will use for the oven (it saves dirty dishes); however, if using a tray, make the soffrito in a frying pan and transfer it to the tray later.
Note 2: Use hot stock; cold liquid would slow down the cooking.
Note 3: This oven-made paella doesn't have a socarrat (crisp bottom); you can caramelise the rice a little bit by cooking it for approx. 2 minutes on high heat on a hob at the very end. 

Nutrition

Calories: 662kcal | Carbohydrates: 72g | Protein: 36g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1725mg | Potassium: 599mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1708IU | Vitamin C: 59mg | Calcium: 94mg | Iron: 3mg