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Paella

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This is a great dish to serve when entertaining, simply place the paella in the pan in the middle of the table and let people tuck in.
Serves
8
Prep
15 minutes
Cook
30-35 minutes
Each 277g serving contains (excludes serving suggestion)
KCal
388
Carbs
53.50g
Protein
26.50g
Fat
8.10g
Saturates
2.10g
Sugars
4.00g
Salt
1.00g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
1 red pepper, chopped
8 boneless, skinless chicken thighs
50g thinly sliced chorizo, halved
pinch saffron threads
1.2 litres vegetable or chicken stock
450g tomatoes, chopped
2 tsp smoked paprika
450g shortgrain rice eg arborio
450g mixed seafood cocktail, defrosted if frozen
16 raw tiger prawns
2 tbsp fresh parsley, chopped
freshly ground black pepper
Method
  1. Heat the oil in a large frying pan, or paella pan if you have one, add the onion, garlic and pepper and fry for 2–3 minutes until beginning to soften.
  2. Add the chicken thighs and chorizo and continue to fry for 4–5 minutes until the chicken is browned all over. Meanwhile, soak the saffron in the stock.
  3. Add the tomatoes, paprika and rice to the pan, then add a quarter of the stock, stir well and simmer gently until the liquid has been absorbed.
  4. Continue adding the stock and simmering gently, adding the seafood cocktail and the prawns with the last addition of the stock.
  5. Stir through the parsley and season well with black pepper and serve with lemon wedges, to garnish.
  6. If the rice needs a little extra cooking then you may need to add a little extra stock.
Chefs tips
  • For a seafood version, omit the chicken, use vegetable stock and add cubed salmon.
  • If you don’t like shellfish, use a combination of salmon and monkfish (500g) in place of mixed seafood and prawns.
  • If you omit the chorizo add an extra tsp smoked paprika.
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