Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories655.5 kcal (33%)
Total Fat31 g (44%)
Carbs65 g (25%)
Sugars7.1 g (8%)
Protein30.4 g (61%)
Sodium1130.5 mg (57%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
200gboneless chicken thighs
chopped
2 Tbspolive oil
1red onion
chopped
1red bell pepper
chopped
2garlic cloves
chopped
1red chilli
chopped
sea salt
pepper
3 sprigsthyme
200gcooking chorizo
sliced
1 tspsweet paprika
250gpaella rice
dry sherry
or white wine
saffron
2tomatoes
large, roughly chopped
100gking prawns
cooked
200gfrozen peas
Instructions
Step 1
1. Put a full kettle on to boil.
2. Heat most of the oil in a large pan / wok.
3. Sauté onions, pepper, chilli, garlic and thyme until softened (few mins).
4. Season the chicken, then add to the pan with the chorizo and paprika. Fry on a high heat to seal the meat.
5. Tip in the rice and stir for 2-3 mins.
6. Add the sherry / wine and enough boiling water to cover the rice by 1cm.
7. Add the tomatoes, saffron and more salt and pepper and stir well.
8. Simmer for 10-12 mins.
9. Add prawns and peas and cook for 3 mins.
10. Take the pan off the heat. Check the seasoning, drizzle with remaining olive oil, cover and leave for 5 mins to allow the flavours to meld together.
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