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Paella

Whip up this traditional Spanish dish straight from the store-cupboard – it’s low fat too.

PREP TIME: 15 mins
COOKING TIME: 20 mins
SERVES: 4 portions

Ingredients
• 1 onion
• 1 red pepper
• 1 tbsp oil
• 1 – 2 cloves/s garlic
• 1 tsp turmeric
• 1 tsp paprika
• 1 chicken breast (or 4 thighs)
• 250g paella rice
• 750ml stock (1 vegetable or chicken stock cube)
• 25g frozen peas
• Squeeze of fresh lemon or lime juice
• Optional – chorizo sausage
• Optional – 100g mixed cooked seafood (E.g. prawns, mussels and squid)

Method
1. Prepare the vegetables. Peel and chop the onion. Peel and crush the garlic. Chop and de-seed the red pepper.
2. Remove any skin from the chicken, then dice into chunks with a fresh knife on a clean chopping board.
3. Fry the onion and pepper in the oil for 5 minutes.
4. Add the garlic, turmeric, paprika and chorizo (if using) and cook for a further 2 minutes.
5. Add the diced chicken and cook until it turns white.
6. Add the rice.
7. Pour in the stock, bring to the boil and cook for 5 minutes.

8. Bring to the boil, and then allow to simmer for 15 minutes.
9. Stir in the frozen peas and seafood if using, and cook for a further 5 minutes.
10. Check the rice is cooked and season with black pepper and a squeeze of fresh lemon or lime juice.

Top Tips
• Turmeric is used in this recipe as saffron is expensive.
• Why not add some chopped chorizo for a Spanish feast?
• Add extra vegetables such as chopped tomatoes, chopped courgettes or sliced mushrooms.
• Serve the Paella with wedges of lemon or lime.

NUTRITIONAL INFORMATION PER PORTION*

*All nutritional information is approximate