Who doesn’t love a good paella?! Some people are often a little dubious about making it as they think of it as something time consuming and fiddly to prepare. This recipe is anything but that. As a one pot dish, its minimal washing up and the taste and flavour you get from it is truely delicious!
In this recipe I used frozen uncooked king prawns (from Sainsbury’s) which you can cook from frozen. They were just as tasty as fresh but a lot cheaper!
One Pot Paella
Serves 2 = 8sp each (Flex)
3sp per person on No Count when made with brown rice
165g raw chicken breast, diced
1 onion, finely chopped
2 large garlic cloves, finely chopped
1 red pepper, deseeded and sliced
35g chorizo, sliced
Handful of cherry tomatoes, halved
1 tsp paprika and smoked paprika
1/4 tsp cayenne pepper, turmeric and thyme
1/2 tbsp tomato puree
100g Arborio rice
500ml chicken stock (made with ½ chicken stock cube)
Small pinch of saffron
A few drops of tabasco or a pinch of crushed chillies (optional if you like it a little hotter)
80g peas, frozen
100g uncooked king prawns, fresh or frozen
Handful of fresh parsley, roughly chopped
Take a large frying pan, spray with 1kal and pop on a medium heat. Add the chicken and onions, season and fry for 5-7 minutes until the chicken is cooked through (add a splash of water if the pan get a little dry).
Next add the garlic, pepper, chorizo and tomatoes and fry for another 2 minutes until the chorizo starts releasing its oil.
Add the dried herbs and spices and fry for a minute and then add the tomato puree, combining with the onions and frying for another minute.
Add the Arborio rice, combine with the vegetables and spices and fry for a minute to toast the edges of the rice.
Add half the chicken stock to the pan with the saffron, stir and begin to simmer on a medium heat. As the stock absorbs continue to add more to the rice. I ended up using all of the stock but depending on the heat of your hob you may need a little more or a little less.
After 15 minutes add the Tabasco or crushed chillies, the peas and the prawns. Cook for a further 5-7 minutes (until the prawns are completely cooked through) and then add the juice of half the lemon and half the parsley. Remove from the heat, cover with tin foil (or a pan lid) and leave to rest for five minutes. This will allow all the flavours to mingle nicely together and any excess liquid to absorb into the rice.
Serve in two bowls, finishing with a slice of lemon each. Top with a little more fresh parsley.