INGREDIENTS:
- 1tbsp olive oil
- 1 onion, peeled and chopped
- 2 garlic clove, peeled and crushed
- 3 chicken breasts
- Few strands saffron
- 1tsp ground paprika
- 1 red pepper, deseeded and diced
- 360g paella rice
- 200g cooked king prawns
- 160g peas
- 900ml chicken stock
METHOD:
- Peel and finely slice the garlic and onion and add to a hot pan with olive oil, frying until softened
- Roughly chop the chicken breasts and add to the pan along with the saffron and paprika, frying for around 5 minutes
- Deseed and dice the red pepper and fry in the same pan for a further 3 minutes
- Add the dry rice and fry for 2 minutes before adding the stock 1 ladle at a time, waiting for the rice to suck up the liquid before you add the next ladle
- With your last ladle of stock add in the peas and prawns and cook for a further 5 minutes
- Season with salt and pepper
NUTRITIONALS:(per serve)
KCAL 565 | PROTEIN 48G | CARBS 79G | FAT 4G
