Chicken and Prawn Paella


  • 1 tablespoon Cobram Estate Garlic Infused Australian Extra Virgin Olive Oil
  • 6 Coles RSPCA Approved Chicken Thigh Fillets, cut into thirds
  • 1 chorizo sausage, thinly sliced
  • 1 brown onion, thinly sliced
  • 3 teaspoons sweet paprika
  • 2 cups (400g) Sunrice Medium Grain White Rice
  • 400g can cherry tomatoes or chopped tomatoes
  • 3 cups (750ml) Campbell's Real Stock Salt Reduced Chicken
  • 16 raw peeled prawns, tails intact
  • 1/2 cup (60g) frozen peas
  • 1/2 cup (75g) drained Sandhurst Pitted Kalamata Olives
  • Flat-leaf parsley leaves, to serve
  • Lemon wedges, to serve


Heat oil in a large deep frying pan over medium heat. Add the chicken and cook for 3 mins each side or until golden. Transfer to a heatproof bowl.

Add chorizo and onion to the pan. Cook for 3 mins or until softened. Stir in paprika. Add the Sunrice Medium Grain White Rice and stir to coat. Return chicken to pan. Add tomato and Campbellā€™s Real Stock Salt Reduced Chicken. Bring to a simmer. Season.

Reduce heat to low. Cover. Simmer for 15 mins or until rice is almost tender. Uncover. Top with prawns, peas and Sandhurst Pitted Kalamata Olives. Cook, uncovered, for 5 mins or until rice is tender, prawns are cooked and liquid is absorbed. Serve with parsley and lemon.



  • 80g butter, chopped
  • 1 tablespoon caster sugar
  • 1 cup (150g) plain flour
  • 1/2 cup (110g) caster sugar, extra
  • 1 teaspoon ground cinnamon
  • 2 Coles Australian Free Range Eggs
  • Vegetable oil, to deep-fry
  • 100g dark chocolate, chopped
  • 1/2 cup (125ml) pouring cream
  • 1 tablespoon brown sugar


Combine the butter, sugar and 1 cup (250ml) water in a saucepan. Bring to the boil over high heat. Remove from heat. Add flour and stir to combine. Place over high heat and cook, stirring constantly, for 1-2 mins or until dough is smooth and coming away from the side of the pan. Set aside for 10 mins to cool.

To make the chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over medium-low heat. Cook, stirring, until chocolate melts and mixture is smooth.

Combine the extra sugar and cinnamon on a large baking tray.

Transfer the dough to a bowl. Use an electric mixer to beat until smooth. Add the eggs, 1 at a time, beating well after each addition, until mixture is smooth and glossy. Transfer to a piping bag fitted with a 2cm fluted nozzle.

Add enough oil to a large saucepan to reach 6cm up the side of the pan. Heat to 180C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Pipe three 12cm lengths of dough into the oil, cutting the dough with kitchen scissors. (To make baby churros, cut into 3cm lengths.) Cook for 3 mins or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Add to the cinnamon sugar and toss to coat. Repeat with remaining dough.