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Chicken, Chorizo and Prawn Paella Recipe by Chef Gearóid Lynch
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Chicken, Chorizo and Prawn Paella Recipe by Chef Gearóid Lynch

This chicken, chorizo and prawn paella recipe is a one-pot wonder and a real crowd pleaser. It’s very convenient if you’re entertaining, as you can just pop it on the table for everyone to help themselves. The basic paella ingredients are rice, saffron and olive oil, but you can vary the other ingredients any way you wish.

Serves 6


– 5 tbsp olive oil
– 3 medium onions, finely chopped
– 3 garlic cloves, crushed
– 900g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
– 150g gluten-free chorizo sausage, skin removed and cut into 1 cm-thick slices
– 125g tinned butter beans, drained and rinsed
– 1 tbsp paprika
– 1 tsp saffron
– Salt and freshly ground black pepper to taste
– 800g long-grain rice
– 2 litres warm chicken stock (page 148)
– 4 ripe tomatoes
– 12 fresh or frozen king prawns, tails only and shells removed
– 100g peas
– 15g fresh flat-leaf parsley (about 2 handfuls), roughly chopped


1. Heat the olive oil in a large heavy-based pan over a medium heat. Add the onions and garlic and cook for 1 minute, then add the prepared chicken and chorizo and cook just until sealed.
2. Add the butter beans, paprika and saffron and lightly season with salt and pepper.
3. Add the rice and stir well, then add the warm chicken stock and cook on a low heat for 20 minutes, until all the stock has been absorbed and the flavour has infused the rice. Stir the rice regularly to make sure it isn’t sticking to the bottom of the pan.
4. While the rice is cooking, prepare the tomatoes. Remove the green core with a pointed sharp knife and make a cross on the opposite side, just cutting through the skin. Bring a medium-sized saucepan half-filled with water to the boil.
5. Add the tomatoes to the boiling water and leave on a high heat for 10 seconds (although this depends on how ripe the tomatoes are).
6. Remove the tomatoes from the boiling water with a slotted spoon and plunge into a bowl of ice-cold water to refresh the tomato. Once cold, the tomatoes should peel easily. Cut into quarters and remove the seeds. The flesh of the tomato should still hold its structure. Cut into even-sized dice.
7. When the rice is done, add the prawns, tomatoes and peas to the paella, remove the pan from the heat, cover it with a lid and leave to sit for 5 minutes – the residual heat will be enough to cook the prawns.
8. Sprinkle the parsley all over the rice and serve.

Recipe by Chef Gearóid LynchGearóid Lynch purchased The Olde Post Inn in Cloverhill, Co Cavan with his wife Tara in November 2002. When he was diagnosed with coeliac disease, the pleasure of cooking was briefly taken from him. Refusing to let the diagnosis limit his enjoyment of food, he created a variety of delicious, gluten-free adaptations of everyday dishes, which he shares with you in his book My Gluten-Free Kitchen.

As well as tempting breakfasts, lunches, dinners and desserts, there’s a section on store-cupboard staples and basics, including gluten-free bread, pizza and pasta. With a few small adjustments, those with coeliac disease will no longer miss out on their favourite meals.

My Gluten-Free Kitchen is available to buy on (€24.99)
The Olde Post Inn The Olde Post Inn

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