Prawn and chicken paella
10
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Saffron is the dried stamens of the crocus flower and is painstakingly hand-picked. You only need a pinch to add flavour and colour to a meal.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, thinly sliced
Garlic
3 clove(s), crushed
Ground paprika
1 tsp, smoked
Rice, white, dry
1½ cup(s), medium grain, (300g)
Tomato(es)
450 g, vine-ripened, chopped
Dried saffron
⅛ tsp, (pinch)
Chicken stock
2½ cup(s), (625ml)
Raw peeled prawns
350 g, deveined, tails intact
Skinless chicken breast
315 g, thinly sliced
Frozen green peas
1 cup(s), (120g)
Fresh flat-leaf parsley
¼ cup(s), chopped
Lemon(s)
1 medium, wedges, to serve
Instructions
1
Heat oil in a large heavy-based frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add paprika and rice and cook, stirring, for 1 minute or until rice is coated.
2
Add tomato and saffron and cook, stirring, for 1 minute to combine. Gradually pour in stock, 1 cup at a time, stirring regularly, until absorbed (this should take about 15 minutes). Add the prawns, chicken and peas and cook for 5 minutes or until cooked through.
3
Remove from heat and stir in parsley. Season with salt and freshly ground black pepper. Serve with lemon wedges.
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