Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories632.1 kcal (32%)
Total Fat29.5 g (42%)
Carbs66.5 g (26%)
Sugars7.6 g (8%)
Protein27.5 g (55%)
Sodium1032.4 mg (52%)
Fiber6.1 g (22%)
% 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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