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

  1. 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.
  2. Add the chicken pieces to the pan and fry for about 5min until cooked through. Remove and set aside with the chorizo.
  3. 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.
  4. 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.
  5. 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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