Lunch/Dinner Chorizo, Chicken and Prawn Paella
Serves : 4-6
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 100g chorizo sausage, roughly chopped
- 1 onion, diced
- 1 garlic clove, finely chopped
- 1 tsp smoked paprika
- 300g easy cook rice or paella rice
- 350g sweet red pepper sauce
- 1 litre chicken stock
- 200g diced chicken breast
- 150g cooked king prawns
- 200g frozen peas
- 3 tbsp flat leaf parsley, roughly chopped
- 1 lemon, juiced
- sea salt and freshly ground black pepper
Nutrition
| Calories column | Fat column | Saturates column | Sugars column | Salt column | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|
|
Method
-
Heat a deep sided sauté pan until medium hot, add the chorizo and cook over a medium heat until the oil starts to release then stir in the onion and cook for 2-3 minutes until the onion has softened.
-
Add the garlic and smoked paprika cook for another minute then stir in the rice.
-
Pour in the sweet red pepper sauce and the stock and bring to a simmer. Cook for 5 minutes then stir in the chicken breast and cook over a gentle heat for 20 minutes, stirring occasionally, until the rice has absorbed most of the liquid and the chicken has cooked through.
-
Stir in the king prawns and the peas and heat for another 2-3 minutes until hot through.
-
Stir in half the parsley and the lemon juice and season to taste. Serve with the remaining parsley scattered over the top.
