Quick Chicken, Chorizo and Prawn Spanish Rice

Updated at: Thu, 17 Aug 2023 02:31:21 GMT

Step 1

Place the chicken between two pieces of cling film, and using a rolling pin or wooden mallet, lightly beat until slightly thinned to an even thickness.

Step 2

Melt 1⁄2 tablespoon of the coconut oil on a hot griddle pan and cook the chicken for 6–8 minutes on each side, until cooked through. Check by slicing into it to make sure the meat is white all the way through, with no raw pink bits left. Set aside.

Step 3

Meanwhile, blanch the green beans in boiling water for 1–2 minutes or until just tender. Drain and keep warm.

Step 4

Melt the remaining oil in a wide non-stick frying pan and add the chorizo and shallots. Stir-fry for 2–3 minutes, then stir in the garlic and cook for 30 seconds more.

Step 5

Stir in the rice, boiling hot stock, saffron and paprika and cook over a high heat for 2–3 minutes, until piping hot.

Step 6

Cut the cooked chicken into 1.5cm dice. Stir in the red pepper, prawns and chicken and stir and cook for 2–3 minutes, or until warmed through.

Step 7

Remove from the heat, season and stir through the chopped parsley. Serve immediately, with the slices of lemon.

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