The perfect paella

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Perfect paella Easy Food

Serves 4

1 tbsp olive oil
80g chorizo, chopped
2 chicken fillets, chopped into bitesized pieces
1 onion, chopped
1 red pepper, deseeded and chopped
2 garlic cloves, crushed
1 tsp smoked paprika
1 tbsp tomato purée
300g paella rice
750ml chicken stock
Salt and black pepper
100g frozen peas
200g cooked prawns
Juice of ½ a lemon
Small handful of fresh parsley, chopped

  1. Heat the oil in a large frying pan or paella pan over a medium heat. Add the chorizo and chicken and cook for 5-6 minutes until the chicken is completely cooked throughout. Transfer to a plate and set aside.
  2. Keeping the oil and chorizo fat in the pan, add the onion and pepper and cook for 4-5 minutes, stirring regularly. Add the garlic, paprika and tomato purée and cook for one minute longer.
  3. Add the paella rice and cook for 1-2 minutes, still stirring.
  4. Pour in the stock and add a pinch of salt and a generous amount of black pepper. Cook over a medium-high heat for 15 minutes or until the stock has been absorbed, stirring regularly and adding a splash of water if needed.
  5. Stir in the peas and prawns and cook for a further 3-4 minutes or until heated through.
  6. Squeeze over the lemon juice, stir in the parsley and serve immediately.

Per serving: 632kcals, 18.4g fat (5.4g saturated), 71.2g carbs (5.7g sugars), 43.4g protein, 4g fibre, 1.09g sodium

 

TOP TIP
To make it more of an occasion, why not pair this with our Summer fruit sangria?

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