• 280g (2 large) Truss Tomatoes, chopped
  • 2 tbs olive oil
  • 200g chicken breast fillets, chopped
  • 280g (1 medium) brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tbs smoked paprika
  • 130g (1) chorizo, chopped
  • 1 cup Medium Grain rice, rinsed
  • 3 cups reduced-salt chicken stock
  • 400g (12) king prawns, peeled, deveined, tail left on
  • 200g (1 small) red capsicum, chopped
  • 200g (1 small) green capsicum, chopped
  • 1/2 bunch (approx 2 cups) Kale, shredded
  • lemon wedges, to serve

Author of this recipe

Australian Truss Tomatoes

Australian Truss Tomatoes

Grower / producer

Truss tomatoes are grown in custom-built glasshouses all year round, which guarantees no matter what the weather conditions, truss tomatoes are always happy and protected. Truss... Read more

If you love the Spanish lifestyle of sharing food and enjoying the company of friends and family, then you will love preparing a wonderful seafood paella like this recipe which is staked full of goodness and seasonal vegetables. Simply serve with a fresh garden salad.

Total votes: 503


  1. Heat half the oil in a 24cm (base) paella or deep frying pan over medium-high heat. Add chicken and cook for 3-4 minutes until light golden. Remove to a plate. Add remaining oil with the onion, garlic, paprika and chorizo, cook until soft.
  2. Add rice, Truss Tomatoes and 2 ½ cups of the stock. Stir, then spread the rice evenly over the base of the pan and bring to the boil. Reduce heat to medium-low, simmer, uncovered without stirring for 10-15 minutes until almost all liquid is absorbed.
  3. Stir in the chicken, prawns, capsicum, cabbage and remaining stock. Cover and cook for 5-10 minutes until the prawns turn pink.
  4. Season with pepper. Serve with lemon wedges.

Want to stay up-to-date? Subscribe to our newsletter!