Chicken & Prawn Paella

Per serving

Calories

820

Protein

58 g

Carbs

111 g

Fat

16 g

Fibre

8 g

Vitamins and minerals, % of a day’s needs

• Iron23%
• Vitamin D1%
• B1248%
• Zinc39%
• Magnesium33%
• Omega-328%
• Folate35%
• Calcium9%
• Potassium26%
• Vitamin C145%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 250 g Chicken breast
• 160 g Prawn
• 210 g Rice
• 150 g Bell pepper
• 100 g Peas
• 120 g Onion
• 120 g Canned tomatoes
• 20 ml Olive oil
• 0.2 g Saffron
• 4 g Smoked paprika
• 12 g Garlic
• 1 whole Lemon
• 1.5 tsp Salt

Method

1. 1

   Cut the 250g of chicken breast into 3cm pieces, slice the 150g of bell pepper into strips, chop the 120g of onion and mince the 12g of garlic. Cut the lemon into wedges for serving.

2. 2

   Crush the 0.2g of saffron into 4 tablespoons of hot water and leave it to steep while you start the pan. It needs about 10 minutes to give up its colour.

3. 3

   Heat the 20ml of olive oil in a wide shallow pan over medium-high heat and cook the chicken pieces for 5 minutes, turning once, until they are golden outside. Push them to the edge of the pan.

4. 4

   Drop to medium heat, add the onion, pepper and garlic and cook for 6 minutes until softened. Stir in the 120g of canned tomatoes, the 4g of smoked paprika and 1.5 teaspoons of salt and cook for 3 minutes until the mixture thickens and darkens.

5. 5

   Stir in the 210g of rice so every grain is coated, then pour in the saffron water and 420ml more water and spread everything level. Simmer uncovered over medium-low heat for 16 minutes without stirring, until the liquid has dropped below the surface of the rice.

6. 6

   Scatter the 160g of prawns and the 100g of peas over the top, press them lightly into the rice and cook for 3 minutes more, until the prawns have turned pink and opaque throughout. Rest the pan off the heat for 4 minutes, then serve with the lemon wedges.