Plentiful paella, is a easy and very filling tasty dish. With lots of rich flavours its a family winter winner. A one pot meal too, anything that is this easy to do, delicious and little washing up is a hit for me!
Paella originates from Valencia in Spain, there is many variations of the dish. Some Paellas are made just using snails and spices and rice, others near the coast are mainly seafood dishes. This is my version for my family, so I’ve used my creative licence!
INGREDIENTS SERVES 4 – 6
- 350 grams of Paella rice
- 1 large red onion, finely sliced
- 4 large chicken breasts, diced (approx. 600 grams, you can use thigh meat etc.)
- 4 cloves of garlic, finely sliced
- 100 grams of chorizo, sliced
- packet of raw prawns
- red pepper, sliced
- yellow pepper, sliced
- 1 litre of hot chicken stock (x 2 stock cubes)
- 90 ml of dry white wine
- 200 grams frozen peas
- pinch of saffron (optional)
- x 1 heaped tsp of turmeric
- Salt and pepper
- juice of lemon, extra wedges to serve
- Drizzle of olive oil, or low calorie spray oil
(Slimming World Members this is 11 Syns for the whole dish. = 3 Syns for the white wine, 2 Syns for the olive oil, 6 Syns for the chorizo)
On the hob
Using a large frying pan, add the oil and bring it up to a high heat. Place in the chicken, brown on each side, then lift the chicken out and place on a plate until later. Then add the onion, garlic and chorizo to soften stirring well, add the white wine. Boil the kettle add the pinch of saffron to the jug, then stock cubes and hot water, leave to infuse. After about 10 minutes of the onion mixture simmering, add the turmeric, stir quickly. Throw in the rice, giving it a good coating of all the lovely spice, keep it stirring for a couple of minutes.
Add the chicken stock mixture making sure that all the rice is covered with the broth. Then add the chicken back to the pan, leave to simmer on a medium heat so it bubbles gently. My paella took about 35 minutes to become soft so there were no grains in the rice. The cooking time can vary, you may need to add more water or a glug of wine if the liquid is being absorb to quickly. Just keep checking and gently stirring as you go along.
After about 15 minutes add the peppers. At about 20 minutes add the prawns pushing them into the broth.
5 minutes near the end of cooking add the peas to cook through in the heat. Check that the grains of rice are thoroughly cooked through. Sprinkle the parsley on top and stir again, squirting the juice of lemon all over. Add salt and pepper to taste.
Enjoy ‘Comer bien’!