Paella in the Oven

Try this foolproof way of cooking paella in the oven. You can adapt it according to what you have in the fridge – in this case, chicken, chorizo and prawns.

Prep: 20 mins
Cook: 45 hour
Difficulty: Easy
Serves: 4


400g can chopped tomatoes
600ml chicken stock
1 tsp smoked paprika
good pinch of saffron
1 onion, chopped
1 garlic clove, crushed or finely chopped
2 tbsp olive oil
300g paella rice
4 chicken thighs (skin on or boneless), cut in half
200g chorizo, sliced
150g raw king prawns, leave the shell on a few if you prefer
good handful of frozen peas
1 lemon, quartered (optional)


  1. Heat oven to 220C/200C fan/gas 8. Put the chopped tomatoes (including their juice), stock, paprika and saffron in a large heatproof jug or bowl and microwave for about 5 mins on high until steaming hot.
  2. Tip the onion and garlic into a generous roasting tin or ovenproof dish, drizzle over the oil and mix to coat. Cook in the oven for 20 mins until beginning to brown.
  3. Stir in the rice, chicken, chorizo and hot stock mixture, season well and return to the oven for 20 mins (don’t cover).
  4. Stir in the peeled prawns and peas, dot any shell-on prawns on top, and return to the oven for 5-10 mins until the rice, chicken and prawns are cooked through. If serving with lemon, a nice touch is to pop the lemon slices on top of the paella for the last 5 mins of cooking, to make them hot and juicy. Check the seasoning and serve at once.

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