chicken & prawn paella with Roodeberg Classic Rosé

RECIPE: Easy chicken & prawn paella with Roodeberg Classic Rosé

Recipe by Ilse van der Merwe of www.thefoodfox @The_FoodFox.

Cosy one pot comfort food enjoyed with a glass or two of Roodeberg is the heart and soul of an unhurried autumn day.

Ilse’s easy, everyday chicken & prawn paella is the perfect choice for Roodeberg Classic Rosé. Prepared in any large deep pan, this simple all in one recipe makes a beautiful centrepiece for your table to wow family and friends.

chicken & prawn paella with Roodeberg Classic Rosé


Serves 5-6

  • 30 ml olive oil
  • 1 onion, finely chopped
  • 1 medium red pepper, diced
  • 100 g chorizo, sliced
  • 10 ml (2 teaspoons) smoked paprika (or regular paprika)
  • 2 cups paella rice (bomba/arborio)
  • 1 liter (4 cups) warm chicken stock
  • 400 g boneless chicken, sliced into bite size chunks
  • 250 g prawn tails (peeled or unpeeled)
  • 1 cup frozen peas
  • A handful Italian parsley, chopped
  • Lemon wedges, to serve 


In a large deep pan (at least 30cm) over medium heat, add the oil and fry the onion, red pepper and chorizo together until the onion is soft and translucent. Add the paprika and fry for another minute. Pour the rice evenly over the surface of the pan, then add 3 cups of the stock and bring to a simmer. Add and spread the chicken chunks and cook for about 10 minutes or until most (but not all) of the liquid has been absorbed (don’t stir). Add a little more stock, then arrange the prawn tails and peas over the surface. Turn the heat down to low, cover the pan with a lid or with foil, and cook for another 3-4 minutes until the prawns are done, the rice is al dente, and most of the liquid has been absorbed. You can have some darkened toasty rice at the bottom – it is a highly prized part of a successful paella.

Season with salt and pepper and remove from the heat. Serve hot topped with fresh parsley and a few lemon wedges.