Ingredients
1
clove
garlic (chopped)
1
litre
chicken stock (boiling)
1
tablespoon
olive oil
110
g
Birds Eye Peas
125
ml
dry white wine
2
chicken breasts (diced)
200
g
paella rice
3
medium tomatoes (roughly chopped)
4
raw king prawns (shell and head on)
8
small cherry tomatoes
a pinch
of saffron
salt
freshly ground black pepper
Preparation
- In a paella pan, heat the olive oil and fry the chicken pieces for 1–2 minutes.
- Add the prawns, stir, then add the garlic and tomatoes. Fry for a couple more minutes.
Sprinkle in the rice. NOTE: Do not stir the ingredients, just shake them.
- Add the wine and bubble for a few minutes.
- Add a good pinch of saffron, and pour on up to 1 litre of boiling chicken stock (it should come to about 1 cm above the level of the rice).
- Finally add the small cherry tomatoes and peas, season and simmer for 20 minutes.
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Info per serving
KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
315 Kcal
5 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.