Categories
 15Mins Prep Time |
 30Mins Cook Time |
 ModerateSkill Level |
people
Ingredients
- 2 Moy Park Chicken Breasts
- Rapeseed Oil
- 2 tsp sweet smoked paprika
- 1 Red Pepper
- 1 Yellow Pepper
- 1 tbsp Tomato Puree
- 2 Vegetable stock cube
- 300 grams Paella Rice
- 100 grams Frozen Peas
- 200 grams Frozen Peeled Cooked Prawns (optional)
- 1 Lemon
- 3 Cloves of garlic
- 1 Onion
- 1 bunch of fresh coriander
- 100 grams Chorizo
Cooking Instructions
- Peel and finely slice the garlic, peel and roughly chop the onion as well as the chorizo.
- Cut chicken breasts in 2.
- Pour the oil into a large lidded shallow casserole or paella pan on a medium heat, add garlic, onion, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
- Deseed and chop the pepper roughly, add to the pan for a further 5 minutes.
- Stir through the tomato purée and add stock cubes, add the rice and stir until stock cubes have been mixed well.
- Zest your lemon and add.
- Pour in 750ml of boiling water and add a pinch of salt and black pepper. Put the lid on and bring to the boil then reduce to a simmer for 15 minutes, stirring regularly and add some water if needed.
- Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes.
- Chop your coriander, sprinkle on top and serve. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.