Name: Paella
Prep time: 15 minutes
Cook time: 30-35 minutes
Yield: 8
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

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

Prep

15 minutes

Cook

30-35 minutes

Nutrition information

Each 277g serving contains (excludes serving suggestion)

KCal: 404
Carbs: 50.6g
Fibre: 2.4g
Protein: 33.3g
Fat: 7.0g
(Low)
Saturates: 2.0g
(Low)
Sugars: 3.6g
(Low)
Salt: 1.3g
(Medium)
Fruit/Veg Portion: 1

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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

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Method

Step 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.

Step 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.

Step 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.

Step 4

Continue adding the stock and simmering gently, adding the seafood cocktail and the prawns with the last addition of the stock.

Step 5

Stir through the parsley and season well with black pepper and serve with lemon wedges, to garnish.

Step 6

If the rice needs a little extra cooking then you may need to add a little extra stock.

Recipe 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.

Paella

Nutrition information

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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