Cooking this traditional Spanish one-pan recipe over charcoal adds even more flavour. Perfect for feeding a crowd.

By , 21 September 2015
  • Ready in: 55 mins
  • Serves: 8
  • Price: £3.25 per serving
Nutritional Info
Each 508g serving contains
  • Fat 13.2
  • Sat Fat 3.6
  • Sugar 4.6
  • Salt 2.03
  • Cals 452
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 372kJ/89kcal.
  • 1.1kg pack chicken drumsticks
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 90g Chosen by you Diced Chorizo
  • 2 red peppers, de-seeded and cut into pieces
  • 1-2 cloves garlic, crushed
  • 1 level tsp smoked paprika
  • Generous pinch of saffron
  • 400g Asda Paella Rice (or Asda Arborio Rice)
  • 50ml white wine (optional)
  • 1.5 litre hot chicken stock
  • 250g frozen peas
  • 2 x 240g packs chilled Asda Ready To Eat Seafood Selection
  • 12 green olives
  • Make 3 cuts in the fleshy side of each drumstick. Barbecue for 20-25 minutes - or roast at 190C/170C Fan/Gas 5 for 30 minutes - turning occasionally, until cooked through. Set aside.

  • In a large frying pan, cook the onion in the oil on the barbecue - or hob - until soft. Add the chorizo and peppers and cook for 4 minutes, stirring occasionally, until the peppers soften. Add the garlic and cook for another minute.

  • Stir in the paprika and saffron. Add the rice and stir until it's well coated by the other ingredients. Stir in the wine, if using, and cook for another minute.

  • Pour in 500ml of the hot stock and simmer briskly, stirring occasionally, until it's almost absorbed.

  • Add the drumsticks and another 500ml of the stock, then simmer again, stirring occasionally, until the stock is almost absorbed.

  • Add the rest of the stock and the peas. Cook for a further 5 minutes.

  • Add the seafood and the olives, then cook for another 10 minutes, or until the chicken and seafood are cooked through and the rice is tender.