Chicken & Prawn Paella With Red Capsicum
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 8 people
Estimated cost per serve is 4.24 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
8
- 8 chicken thighs, skinned
- 400grams green beans, trimmed
- 3 strands of saffron
- 1 pinch cayenne pepper
- 1 pinch paprika
- 1 handful fresh flat-leaf parsley, finely chopped
- 1.70L vegetable stock, hot
- 2tablespoons olive oil
- 4 red capsicums, deseeded and cut into strips
- 700grams shelled prawns
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 800grams tomatoes, 2 x 400 g cans, chopped
- 450grams paella rice
Nutrition per serving
2810kJ / 671Cal
2810 Kilojoules or 671 Calories
32% of daily energy intake*
Protein
21.1grams
Fat
9.2grams
Carbs
59.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Put the chicken thighs in a large pan, add 600ml of the stock, cover with a lid, and cook over a low-medium heat for 15-20 minutes, or until the chicken is nearly cooked. Remove with a slotted spoon and reserve the stock.
Step 2 of 3
Meanwhile, heat the oil in a paella pan or large frying pan, add the capsicums, and cook for 2 minutes. Add the prawns, season with salt and black pepper, then cook over a medium heat, stirring occasionally, for 10 minutes or until the prawns are cooked and pink. Remove the prawns and capsicums with a slotted spoon and put to one side.
Step 3 of 3
Add the tomatoes to the pan, then the rice, and the reserved cooking stock and stir. Season again, then add another 600ml of the stock, and the chicken. Simmer gently for 20-30 minutes, or until the rice is cooked, adding the remaining stock as you need it. Add the beans for the last 10 minutes of cooking along with the saffron, cayenne, and paprika. Return the capsicums and prawns to the pan, heat through, then sprinkle over the parsley and serve.
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