Chicken and chorizo paella
A simple but delicious paella that the whole family will love!
Syns: 1.5 per portion
chopped into chunks
leaves separated, stalks chopped
peeled and grated
deseeded and chopped
chicken stock cube
(or see recipe introduction for alternatives)
zested and then quartered
salt and pepper
Heat the oil in a large saute pan or similar pan. Add the chorizo, chicken, onion, garlic, parsley stalks and grated carrot and 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, then stir in the rice until throughly combined with all of the other ingredients. Pour in the measured 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. Grate the lemon zest directly over the top of the dish and scatter with the parsley leaves. Chop the lemon into wedges and serve on the side.
Add any extra seafood that you fancy, or substitute the chicken for mussels and prawns. Green beans also work well added in.
Tried this recipe?
The Slimming Foodie