Now is the time to make something new, like this deliciously easy paella!
Ingredients
- Pinch saffron threads
- 1 tablespoon olive oil
- 1 (125g) chorizo, thinly sliced
- 2 (260g) Steggles chicken thigh fillets, cut into 3cm pieces
- 1 medium red onion, halved, thinly sliced
- 3 garlic cloves, crushed
- 1 small red chilli, finely chopped
- 2 teaspoons sweet paprika
- 1 medium red capsicum, thinly sliced
- 1 cup arborio rice
- 400g can chopped tomatoes
- 2 cups Massel chicken style liquid stock
- 12 (355g) medium green prawns, peeled, tails intact, deveined
- 1/2 cup frozen peas
- Chopped fresh flat-leaf parsley leaves, to serve
- Lemon wedges, to serve
Method
- Step 1Combine saffron and 1 tablespoon warm water in a jug. Stand for 5 minutes.
- Step 2Meanwhile, heat oil in a large frying pan, over medium-high heat. Cook chorizo, stirring, for 3 minutes or until browned. Transfer to a plate. Cover to keep warm. Add chicken to pan. Cook for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.
- Step 3Add onion, garlic, chilli and paprika to pan. Cook, stirring, for 2 minutes or until onion has just softened. Add capsicum. Cook, stirring, for 3 minutes or until softened. Add rice. Cook, stirring, for 1 minute or until rice is coated. Add saffron mixture, tomato and stock. Bring to the boil. Reduce heat to medium-low. Cover. Cook, stirring occasionally, for 15 minutes or until rice is almost tender.
- Step 4Return chicken and chorizo to pan. Stir in prawns and peas. Cover. Cook for 3 minutes or until prawns and peas are cooked through. Serve topped with parsley and lemon wedges.
- Low carb
Nutrition
2402 kj
Energy
23.2g
Fat Total
7g
Saturated Fat
4.3g
Fibre
37.4g
Protein
147mg
Cholesterol
1321mg
Sodium
50.1g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use 350g chunky marinara mix instead of prawns and save around $1.93 in total.
- Author: Katrina Woodman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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