Chicken and chorizo paella

Chicken and chorizo paella

Authentic tasting but easy to do paella – super lean but tastes lovely!

time

10 mins

pan

30 mins

fire

480 kcal

time

10 mins

pan

30 mins

fire

480 kcal

Chicken and chorizo paella

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

Paella is a real treat, maybe just because it tastes like ‘holiday’ food, but I’ve never tried making a really healthy one before. I’ve just used chicken and chorizo in this one, but there’s no reason not to use seafood instead or as well, in fact some king prawns would have been perfect in it, but as we are really watching our shopping budget at the moment, this wasn’t an option this time.

I didn’t use saffron in this one as it is an expensive ingredient to buy, and I don’t think that it was lacking because of this- in fact I really thought this version tasted so good I wouldn’t have changed a thing if I cooked it again!

I kept the chorizo as a really small amount in this- for me is was perfect as I find chorizo can be very overpowering and I much prefer a subtle flavour, and if you are following Slimming World, chorizo is high in fat. Different brands vary greatly, I used an Asda one which was 4.5 syns for 35g- mine was pre-chopped very small which was ideal for this dish.

I got my paella rice from Aldi, if you have trouble finding it then you can supplement with arborio or long grain rice.

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Chicken and chorizo paella

Servings: 4
Authentic tasting but easy to do paella – super lean but tastes lovely!
Syns: 1.5 per portion
Print Recipe
10 mins
30 mins

Ingredients

  • 3 chicken breasts chopped into chunks
  • 35 g chorizo finely chopped
  • 2 cloves garlic finely chopped
  • 1 onion diced
  • 1 carrot peeled and grated
  • 15 g parsley stalks and leaves finely chopped (keep seperate)
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1 red pepper diced
  • 1 chicken stock cube
  • 300 g paella rice
  • 100 g frozen peas
  • 1 lemon zested and then quartered
  • 1 tsp oil
  • 750 ml boiling water

Instructions

  • Heat the oil in a large wok or similar pan, and add the onion, garlic, parsley stalks, grated carrot, chorizo and chicken. Stir fry for 5 minutes.
  • Add in the red pepper, paprika, cayenne and turmeric and stir fry for another 3 minutes.
  • Crumble in the chicken stock cube and then stir in the rice until throughly combined with all of the other ingredients.
  • Add in the boiling water and leave to simmer for about 5 minutes.
  • Stir, and then simmer for another 10 minutes, stirring regularly to prevent sticking.
  • Add in the peas, season with salt and pepper and stir fry for another 5 minutes.
  • Check that the rice is cooked and not chalky, and then served sprinkled with the lemon zest and parsley, and with the lemon wedges on the side.

Notes

Add any extra seafood that you fancy, or substitute the chicken for mussels and prawns. Green beans also work well added in.
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