Prawn Chicken Orzo Paella
Transform your weeknight dinners with this vibrant and flavor-packed Prawn Chicken Orzo Paella! This one-pan recipe is a modern twist on the Spanish classic, swapping traditional rice for orzo pasta to create a creamy, risotto-like texture. Juicy chicken thighs, succulent prawns, and sweet bursts of green peas come together in a smoky, spiced tomato broth infused with smoked paprika and turmeric. Perfectly balanced with the zesty brightness of fresh lemon wedges and a sprinkle of parsley, this dish is as visually stunning as it is delicious. Ready in just 50 minutes with simple pantry staples, it’s an easy yet impressive meal that brings a taste of the Mediterranean to your table. Whether you're hosting friends or enjoying a cozy family meal, this Prawn Chicken Orzo Paella is sure to be a hit! Keywords: prawn chicken orzo paella, easy paella recipe, one-pan dinner, Mediterranean paella, orzo recipes.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 400 grams Chicken thighs (boneless, cut into bite-sized pieces)
- 250 grams Large prawns (peeled and deveined, tails on)
- 1 medium Yellow onion (finely diced)
- 1 medium Red bell pepper (diced)
- 3 Garlic cloves (minced)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground turmeric
- 250 grams Orzo pasta
- 750 milliliters Chicken stock
- 400 grams Canned diced tomatoes
- 100 grams Frozen green peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 4 Lemon wedges (to serve)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the pan until browned on all sides, about 5 minutes. Remove from the pan and set aside.
Add the remaining tablespoon of olive oil to the same pan. Sauté the diced onion and red bell pepper until softened, about 4 minutes.
Stir in the minced garlic, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
Add the orzo pasta to the pan and toast it for 2 minutes, stirring frequently.
Pour in the chicken stock and diced tomatoes, then return the seared chicken pieces to the pan. Stir to combine.
Lower the heat to medium, cover, and let it simmer for 10-12 minutes, stirring occasionally to ensure the orzo doesn’t stick to the bottom of the pan.
Once the orzo is tender and most of the liquid is absorbed, arrange the prawns on top of the mixture. Cover and cook for another 5-7 minutes until the prawns are pink and cooked through.
Stir in the frozen peas and let them warm through for 2 minutes.
Taste the dish and adjust seasoning with additional salt and pepper if needed.
Remove from heat and sprinkle with chopped fresh parsley.
Serve hot with lemon wedges on the side for a burst of citrusy freshness.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 916 mg | 306% | |
| Sodium | 3778 mg | 164% | |
| Total Carbohydrate | 256.1 g | 93% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 41.3 g | ||
| Protein | 221.7 g | 443% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 593 mg | 46% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 3648 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
