Calories
Protein
Carbs
Fats
EASY CHORIZO, PEA & PRAWN PAELLA
Servings: 2
Nutritional values per serving:
calories 354, protein 20.8g, fat 15.9g (saturated 4.9g), carbs 30g (sugar 8.2g), sodium 2g
INGREDIENTS
- 1 tsp olive oil
- 80g chorizo, thinly sliced
- 1 small red onion, diced
- ½ red bell pepper, diced
- 2 cloves of garlic, finely chopped
- 1½ tsp tomato puree
- 1 tsp smoked paprika
- 120g Bomba paella rice
- 350ml chicken stock, hot
- 100g raw king prawns, peeled
- 80g frozen peas, thawed
- small bunch (10g) flat leaf parsley, chopped
METHOD
- Heat the oil in a large paella pan or frying pan on medium heat and fry the chorizo for about 3 minutes. Add the onion, bell pepper and garlic and cook for about another 10 minutes. Stir in the tomato puree and paprika and cook for another minute.
- Add the rice, stir well to coat and cook for another minute. Add the chicken stock and simmer for 10 minutes. Add the prawns and peas and cook for a further 5 minutes, or until the prawns are pink, the rice nearly cooked through and most of the liquid absorbed.
- Remove from the heat and set aside with the lid on for 5 minutes to allow the rice to absorb any remaining liquid and finish cooking.
- Scatter over the parsley.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
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