Lunch

January 28, 2016

Chicken & vegetable paella

A one-pan paella with peas and prawns. Serve with parsley, lemon quarters and zest.

Chicken & vegetable paella

Serves 4

Prep

15M

Cook

20M

Total

35M

Jennene Plummer

Visit www.tefal.co.nz for more cooking inspiration.

Ingredients

2 tablespoon olive oil

1 onion, finely chopped

2 clove garlic, finely chopped

1 red capsicum, seeded, roughly chopped

1 chorizo, finely chopped

1/2 rotisserie chicken, torn into pieces

1 tablespoon smoked paprika

1 pinch saffron threads

250 gram packet savoury chicken rice

1 1/2 cup chicken stock

1/3 cup frozen peas

8 cooked king prawns, peeled, deveined, tails on

parsley, shredded lemon zest, lemon quarters to serve

Method

1.In a Tefal Ideal Paella Pan, heat oil on high. Sauté onion for 1-2 minutes until tender.

2.Add garlic, capsicum and chorizo, then cook for 4-5 minutes until softened. Stir chicken, paprika and saffron through.

3.Toss rice through chicken mixture. Add stock, then bring to the boil. Reduce heat to low and simmer for 4-5 minutes until liquid is absorbed.

4.Top paella with peas and prawns. Cook, covered, for 1 minute. Serve with parsley, lemon quarters and zest.

The non-stick coating inside the Tefal Ideal Paella Pan makes it easy to clean after making this delicious recipe the family will love.

Note

Jennene Plummer