A Butcher’s Quarter Recipe


Here's what you'll need for this recipe. You can grab everything with a symbol from us:

Chicken Thighs


Frozen Prawns

Sweet Paprika

Hot Paprika


Calaspara Paella Rice




Frozen Peas

Chicken Stock


Parsley and Lemon wedges

Additional Tips:
Please feel free to throw in some clams or mussels 10 mins from the end.

Put a splash of olive oil in a paella pan [or large frying pan]. Slice up the thighs and start frying. Finely chop the onion, garlic, carrot and chop off the parsley stocks. Slice the chorizo. Add all of that to the pan with the chicken. Once the chicken starts to take on some colour after 5 mins or so, add both paprikas.

Stir this around for a few minutes and then add the rice – stir until the rice has taken on lots of colour. Now add the saffron, vegetable stock, pinch of salt and boiling water to fully cover all the ingredients. Bubble away for 15 minutes. Just keep your eye on things to make sure there is enough water. It will start to dry out which is good – but not too early! Add the frozen peas and prawns and cook for a further 5 mins. Don’t stir at this stage – the consistency should now be quite thick.

Cut a lemon into 4 wedges and press vertically into the edges of the dish sprinkle with the parsley. Take the pan to the table and serve family style. Amazing served with a chilled White or Rose.

Come into the shop and we can sort you out with a good pairing!

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