Spanish · Lunch, Dinner
Chicken and seafood paella
A classic Spanish rice dish with chicken, prawns and peppers in a saffron-golden broth.
- Calories
- 690 kcal
- Protein
- 46 g
- Carbs
- 80 g
- Fat
- 21 g
- Prep
- 15 min
- Cook
- 35 min
Per serving, for one person.
Contains: shellfish.
Ingredients
- 70 g Arborio rice
- 100 g Chicken thighs (boneless)
- 80 g Prawns
- ½ pepper Bell peppers
- ¾ tomato Tomatoes
- ½ onion Onion
- 2 cloves Garlic
- ¾ tbsp Olive oil
- ¾ tsp Smoked paprika
- ¼ tsp Turmeric
- 300 ml Vegetable stock
- 40 g Green peas
- ¼ tsp Salt
Method
- Brown the chicken in the oil for 5 minutes, then set aside.
- Cook the onion and pepper for 6 minutes, add the garlic, tomato, paprika and turmeric and cook for 2 minutes.
- Stir in the rice to coat, then add the hot stock and return the chicken to the pan. Simmer without stirring for 18 minutes.
- Scatter the peas and prawns over the top for the final 5 minutes until the prawns are pink and the rice is tender.
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