• 450g Sadia Chicken Breasts, thawed
  • 1 Sea salt and freshly ground black pepper
  • ¼ cup Flour
  • 3 tablespoons Olive oil
  • 6 slices Chicken or beef bacon, diced
  • 1 Onion, finely chopped
  • 4 Garlic cloves, crushed
  • 1 Red pepper, finely chopped
  • ½ cup Tomato, diced
  • 500g Paella rice
  • 2 litres Chicken stock, heated
  • 1½ teaspoon Saffron
  • 1½ teaspoon Paprika
  • ½ cup Frozen peas
  • 10 large Prawns
  • 2 Squid tubes, cut into rings
  • 2 tablespoons Parsley, chopped
  • to serve Lemon wedges



Cut the Sadia Chicken Breasts into quarters, season with salt and pepper and dust with flour. Heat 1 tablespoon of olive oil in a large paella pan or deep sided frying pan, add the chicken and fry until golden and cooked through. Remove from the pan.


Heat 2 tablespoons of oil in a pan and fry the bacon until crispy. Add the onion, garlic and red pepper and cook until soft. Stir in the tomato and rice, dissolve the saffron and paprika in half of the hot chicken stock and pour into the frying pan. Cook over medium heat, stirring occasionally.


After 20 minutes, add the remaining stock along with the peas, prawns and squid. Return the cooked chicken to the pan, cover and cook for another 10 minutes.


Garnish with chopped parsley and serve with lemon wedges.

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