Paella
5
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
This paella is made to be enjoyed by all any time of the year. This version definitely doesn’t hold back on the Spanish flavours!
Ingredients
Chicken stock
3½ cup(s)
Dried saffron
½ tsp
Olive oil
2 tsp
Skinless chicken breast
360 g, (buy 400g), fat trimmed, cut into 2cm pieces
Brown onion
1 large, diced
Red capsicum
1 large, diced
Garlic
2 clove(s), finely chopped
Brown rice, dry
1½ cup(s), (300g)
Smoked paprika
3 tsp
Canned diced tomatoes
400 g
Frozen green peas
1 cup(s), (120g)
Fresh flat-leaf parsley
2 tbs, to serve
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
Place the stock and saffron in a large saucepan over high heat and bring to the boil. Remove from the heat. Cover to keep warm.
2
Heat half the oil in a large deep non-stick frying pan over medium-high heat. Cook the chicken, stirring occasionally, for 3-4 minutes or until just browned. Transfer to a plate.
3
Heat remaining oil in the same pan over medium heat. Cook the onion, capsicum and garlic, stirring, for 3 minutes or until soft. Add the rice and paprika and cook, stirring, for 1 minute.
4
Add diced tomato and 1½ cups of stock. Season with salt and pepper. Stir to combine. Simmer for 12 minutes. Add 1¼ cups of the remaining stock and simmer for a further 12 minutes. Stir in chicken and half the remaining stock. Reserve remaining stock in case Paella needs a little more liquid towards the end of cooking. Simmer for a final 12 minutes, adding peas halfway through, or until rice is tender. Cover and set aside for 5 minutes. Sprinkle with parsley and serve with lemon cheeks.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.