RECIPE
Chicken & Chorizo Paella
Ready In:
70
Prep Time:
0
Serves:
4
Ingredients
- Low-calorie cookingspray
- 3 onions (finelychopped)
- 4 garlic cloves (finelychopped)
- 100g chorizo (roughlychopped)
- 2 celery stalks (finelychopped)
- 2 carrot (peeled andfinely cubed)
- 2 large tomatoes (peeled, deseeded and roughly chopped)
- 300g dried paella rice
- 4 skinless chickenbreast fillets (cut into 2cm pieces)
- 4 tbsp tomato purée
- 1 tbsp Spanish sweetsmoked paprika
- 200g roasted redpeppers in brine from a jar (drained and roughly chopped)
- 200g frozen peas
- 150g frozen sweetcorn
- Handful of freshflat-leaf parsley (finely chopped, to serve)
- Lemon wedges (to serve)
Method
- Spray a paella pan orlarge non-stick frying pan with low-calorie cooking spray and place over a medium-low heat.
- Add the onions, garlic, chorizo, celery and carrot and stir-fry for 6-8 minutes, or until softened.
- Add the tomatoes and cookfor 2-3 minutes.
- Stir in the rice and cookfor a further 2-3 minutes, then add the chicken, tomato purée, paprika andsaffron.
- Pour in enough water tojust cover the rice, and bring to the boil.
- Reduce the heat tomedium-low, cover and simmer for 15-20 minutes, stirring occasionally.
- When there is only alittle water left in the pan, stir in the peppers, peas, and sweetcorn.
- Continue to cook for 5-6minutes, or until the rice is just tender and the chicken is cooked through.
- Add a little boiling water (if it gets too dry).
- Season lightly and scatter over the parsley.
- Divide between 4 bowls andserve with lemon wedges for squeezing over.