By Laura Duggan
Paella for 2 🥘
11 steps
Prep:15minCook:45min
lots of variations! use up to double the stock if needed and up to 200g rice
Updated at: Thu, 17 Aug 2023 11:35:20 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
39
High
Nutrition per serving
Calories771.6 kcal (39%)
Total Fat39.6 g (57%)
Carbs78.2 g (30%)
Sugars6.7 g (7%)
Protein26.3 g (53%)
Sodium1365.5 mg (68%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
400mlbroth
chicken, fish or vegetable
3 Tbspolive oil
100gchorizo
sliced
1shallot
diced
2cloves garlic
minced
2 tspsweet paprika
¼ tspcayenne pepper
optional
1tomatoes
diced
145gbomba rice
saffron
125mlwhite wine
optional
bay leaf
thyme
½ cuppeas
or French beans or asparagus
lemon
wedges
parsley
chopped
250gprawns
0.5green pepper
Instructions
Prepare sofrito
Step 1
Heat paella pan and coat with olive oil
Step 2
Sauté chorizo for a few minutes, set aside
Step 3
Sauté onion, garlic and tomatoes and peppers, stirring often until onion is translucent
Step 4
Add paprika, cayenne, bay leaf and thyme
Other ingredients
Step 5
If including meat, brown all over and cook 15mins stirring often
Step 6
If veggie, lightly sauté
Finish the rice
Step 7
Sprinkle rice in the pan in a cross, stir 2-3 mins to coat in oil. Add wine if using
Step 8
Crush saffron and add to stock, pour over the pan to cover the veg
Step 9
Arrange prawns and simmer uncovered for 20 mins. if necessary add more stock
Step 10
When almost cooked, sprinkle over peas and add the chorizo. if using white beans, add them
Step 11
When cooked, season with salt, remove from heat and cover with foil and rest for 5 mins
Notes
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