
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
Nutritional 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
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
Method
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.