Paella with bacon
10
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Take a trip to Spain with this mouth-watering paella. Juicy prawns, smoky bacon and chicken breast will fill you up, while garlic and herbs will excite your tastebuds
Ingredients
Dried saffron
1 tsp
Chicken stock
3 cup(s), (750ml)
Olive oil
2 tsp
Skinless chicken breast
400 g, fat trimmed, cut into 5cmk pieces (buy 500g)
Shortcut bacon
160 g, thinly sliced
Brown onion
1 medium, chopped
Red capsicum
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Ground paprika
2 tsp
Arborio rice
1 cup(s), (200g)
Raw peeled prawns
480 g, peeled, deveined, tail inatct (buy 800g)
Frozen green peas
¾ cup(s), (120g)
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Fresh lemon rind
2 tsp, finely grated
Instructions
1
Place saffron and stock in a saucepan and bring to the boil. Remove from heat and set aside.
2
Heat oil in a deep, heavy-based frying pan over medium heat. Add chicken, in batches, and cook for 2–3 minutes each side or until browned. Transfer chicken to a plate.
3
Add bacon, onion and capsicum to same pan and cook, stirring, for 2–3 minutes or until bacon is crisp. Add garlic and paprika and cook, stirring, for a further 30 seconds.
4
Add rice and cook, stirring, for 1 minute or until coated. Pour reserved hot stock mixture into pan. Top with chicken and prawns. Reduce heat to low and simmer, covered, for 20 minutes. Add peas and cook for 5 more minutes or until chicken is cooked. Serve sprinkled with parsley and rind.
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