Recipes

Chicken & Prawn Paella

Serves: 2
Preparation Time: 15
Cooking Time: 25

Ingredients

  • Pinch saffron threads
  • 1 tbsp olive oil
  • 1 medium red onion, finely diced
  • 2 garlic cloves, crushed
  • 1 small red chilli, finely chopped
  • 2 tsp smoked paprika
  • 125g chicken thigh, thinly sliced
  • 2⁄3 cup roasted capsicum strips
  • 2 medium ripe tomatoes diced about 5cm
  • 2⁄3 cup arborio rice
  • 1 cup Campbell’s Real Stock – Chicken salt reduced
  • 20g frozen peas
  • 8 medium prawns, peeled, tails intact, de-veined
  • Fresh flat-leaf parsley leaves, chopped
  • Lemon wedges, to serve

Method

  1. Combine saffron & 1 tbsp warm water & set aside. In a medium fry pan, heat oil, then sauté onion, garlic, chilli & paprika for 2 mins or until onion has just softened.

  2. Add chicken & sauté until brown, then add capsicum & tomato, stir for 3 mins.

  3. Add rice stirring for 1 min, add saffron mixture & stock. Bring to boil, reduce to med-low heat, cover & cook for 15 mins without stirring.

  4. Add peas & prawns, cover & cook for 3 mins or until cooked through.

  5. Serve topped with parsley & lemon wedges.

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