Paella Recipe Seafood + Chicken & Prawns - Easy Prep & SUPER Tasty #Ad

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo is lower in fat, while smoked sausage is less expensive.

prawns

🥗Healthier: shrimp

💰Cheaper: canned tuna

Shrimp is often fresher, while canned tuna is a budget-friendly alternative.

paella rice

🥗Healthier: quinoa

💰Cheaper: arborio rice

Quinoa offers a healthier grain option, while arborio rice is often less expensive.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Homemade broth is healthier, while bouillon cubes are a cost-effective substitute.

Slice the ends off 1 large white onion, slice in half, peel, then finely chop.

Slice the ends off 3 garlic cloves, peel, then finely chop and set aside with the onion.

Take a large sauté pan, place it over medium heat, and add some olive oil.

Once heated, add the chopped onion and garlic, plus 75g of chopped chorizo, then fry for 5 minutes.

Add 450g of diced chicken breasts to the pan and fry for a further 5 minutes until the chicken is white all over.

Add 1 tbsp of tomato puree, 1 tbsp of smoked paprika, a pinch of saffron, and crumble in one chicken or vegetable stock cube.

Mix these ingredients together, then pour in 225g of paella rice.

Add 75ml of fairtrade white wine and fry for about 2 minutes until the wine has evaporated.

Top up the pan with boiling water until the ingredients are just about covered, season with salt and pepper, and stir together.

Leave to simmer for 15 minutes over medium heat.

Slice the end off 1 washed red pepper, deseed, and slice into small chunks.

After 15 minutes, add the chopped pepper and 100g of frozen peas to the paella, stir, and leave to simmer for a final 5 minutes.

Give the paella one final stir, season again if necessary, and serve into bowls.

Finish with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens