5 mins
preparation time
30 mins
cooking time
Intermediate
4
Servings
Bring a touch of Spanish flavour to your kitchen with this succulent chicken, pea and prawn paella. See the recipe for this delicious and simple dish here.
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.
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
