Paella with chicken, seafood & chorizo
Calorie controlled cooking spray
Chicken breast, skinless, raw
1 large, sliced
1 medium, sliced
Arborio rice, dry
1 can(s), large, with herbs
Chicken stock cube(s)
1 cube(s), 450ml
- Mist a large nonstick frying pan with cooking spray and put over a medium heat. Add the chicken and stir-fry for 5 minutes until browned. Remove from the pan and set aside.
- Mist the pan again with cooking spray, add the onion and pepper and cook for 3 minutes. Add the garlic, chorizo and a splash of water and cook for 2 minutes. Stir in the rice, followed by the tomatoes, 450ml chicken stock (made with 1 stock cube) and chicken. Reduce the heat to a gentle simmer and cook, stirring occasionally, for 25-30 minutes until the rice is just tender.
- Add the seafood and cook for 5 minutes until hot (it may need a little longer if frozen). Add extra hot water if it gets too dry. Season to taste and scatter over the parsley to serve.