Protein-Packed Paella
Make this dish part of your summer repertoire. It contains 43g of protein, takes 15min to prep, 45min to cook and feeds 4 people. Check out what the ingredients of this dish can do to you here.
What you need
2Tbsp olive oil
100g chorizo, chopped
4 boned chicken thighs, chopped
1 red pepper, chopped
4 garlic cloves, crushed
1 onion, chopped
250g paella rice
1tsp saffron threads
450ml chicken stock
100g peas
400g frozen seafood mix, defrosted
Salt and pepper
1 handful of flat-leaf parsley, chopped
Lime wedges to garnish
How to make it
- Heat the oil in a large paella or frying pan and gently fry the chorizo for 5min, turning it in the oil. Set aside on kitchen roll to soak up excess fat.
- Add the chicken pieces to the pan and fry for about 5min until cooked through. Remove and set aside with the chorizo.
- Add the red pepper, garlic and onion to the pan and fry gently until softened. Now add the rice, turning it in the oil for 1min.
- Add the saffron and stock to the pan and bring to the boil. Reduce the heat, cover with a lid or foil and cook gently for 20min until the rice is ready to eat.
- Return the chorizo and chicken to the pan and mix with the peas and seafood. Cook for a further 5min, season and serve scattered with parsley. Garnish with the lime wedges for extra style points.
Words by Anna Longmore. Image by Patrice De Villers
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