A proper authentic taste of Spain. Beautifully tender chicken, soft, juicy prawns and flavourful fluffy rice all finished off with a note of smoky, sweet paprika. This is a brilliant one dish dinner that is quick, healthy and full of flavour. You could swap out the chicken for other seafood such as mussels, calamari or add more peppers, courgettes and tender stem broccoli for a vegetarian version.
Cooking Time: 45 minutes
Serves: 2
Ingredients
1 tbsp olive oil
2 chicken breasts, cut into inch sized pieces
1 red pepper, cut into thick slices
75 g cooking chorizo, cut into small chunks
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 tsp smoked paprika
200 g paella rice
750 ml chicken or vegetable stock
75 g large peeled and deveined prawns
50 g frozen peas
Method
1. Heat the olive oil in a large frying pan. Fry the chicken over a medium-high heat for 5 minutes until golden. Add the slices of pepper and fry for a minute more. Add the chorizo and cook for a further couple of minutes. Remove the meat and peppers from the pan and place on a plate, leaving the colourful oil in the pan.
2. Add the onions to the pan, frying for 5 minutes until softened. Add the garlic and paprika and fry for a further minute. Stir the rice into the pan, ensuring every grain is coated in the oil.
3. Add the stock and leave to cook for about 25 minutes, without stirring, until all the liquid has been absorbed.
4. Next, add the prawns, peas, chicken, chorizo and peppers. Cook for a further 5 minutes until the prawns are cooked through. Serve with fresh green vegetables and a drizzle of olive oil.
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