A traditional Spanish rice dish that typically includes chicken, chorizo and seafood. Remove the chorizo to make a healthier version as this meat is high in fat (saturated). Serve with a wedge of lemon and a simple lettuce and tomato salad.
- Prep: 15 minutes
- Cook: 45 minutes
- Serves: 6-8
- Calories: 377 kcals
- Carbohydrate: 36 g
- Protein: 39 g
- Fat: 10 g
INGREDIENTS
2 medium onions, 2 cloves of garlic, 2 carrots, 2 lemons, 2 peppers tbsp. olive oil, 2 tbs tomato puree, 70 g chorizo (optional), 4 skinless, boneless chicken thighs, 1 cube of chicken stock, 1 heaped teaspoon of smoked paprika, 3 tbs fresh parsley, Olive oil, 450 g paella rice, 100 g frozen peas, 200 g frozen cooked prawns, salt and ground black pepper, Iceberg lettuce, salad tomatoes.
PREPARATION
- Peel and chop the onion, garlic, carrots and peppers
- Finely chop parsley stalks
- Roughly chop the chicken
- Fry the garlic, onion, carrot, parsley stalks for a few minutes
- Add the chicken and paprika to the pan and fry for 5 min regularly
- Add the chopped pepper and keep stirring for a few more min
- Stir through the tomato puree and crumble in the stock cube
- Add the rice and stir for a few minutes so that the rice starts to absorb the flavours
- Add 850 ml boiling water and a pinch of salt and pepper
- Put the lid on and bring to the boil
- Once boiling, reduce the temperature and allow to simmer for 15 min.
- Stir regularly!
- Add a splash more water if required.
- Stir in the peas and prawns and replace the lid — cook for 5 more minutes 15. Serve with lemon wedges and chopped parsley leaves.
