Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 7.51 dollar
Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 400grams chicken breasts, diced
- 1 large onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 2teaspoons smoked paprika
- 1/4teaspoons turmeric
- 500grams basmati rice, ready cooked
- 1teaspoons mixed herb
- 400grams chopped tomatoes, canned
- 1/2 cube chicken stock
- 200grams king prawns, raw
- 200grams peas, frozen
- 100grams spinach, chopped
- 2 medium lemon, juice and zest of 1, 1 sliced into wedges
- 1/2 bunch parsley, leaves chopped
- 1 pinch cracked black pepper
Description
This lighter take on classic paella is packed with flavour and is far quicker than the original with a rice shortcut.
Method
Step 1 of 3
Heat the oil in a wide pan on medium high heat and cook the chicken for 3-4 minutes, add the onion and garlic and cook for 2 minutes. Stir in the turmeric, paprika and mixed herbs and cook for 1 minute.
Step 2 of 3
Pour in the chopped tomatoes and bring to a simmer. Stir in the rice, prawns, crumbled chicken stock cube, vegetables and 150ml of water and cook for 6-7 minutes until the liquid has absorbed and the chicken and prawns are cooked through.
Step 3 of 3
Stir through lemon juice and zest, top with parsley and cracked black pepper and serve with lemon wedges.
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