Chicken and Prawn Paella Mixta
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Ingredients
- 450 g boneless chicken thighs, diced
- 200 g raw king prawns, peeled
- 300 g paella rice
- 1 red pepper, sliced
- 100 g frozen peas
- 2 ripe tomatoes, finely chopped
- 1 tsp sweet smoked paprika
- 1 saffron threads
- 850 ml chicken stock
- 3 garlic cloves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 613 kcal
- Protein
- 37.9 g
- Carbohydrate
- 66.7 g
- of which sugars
- 4.2 g
- Fat
- 20.9 g
- of which saturates
- 4.4 g
- Fibre
- 4 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the chicken. Heat the olive oil in a wide paella pan and brown the chicken for 6-7 minutes, then push to the side.
- 2
Add the pepper and garlic to the centre and fry for 3 minutes, then stir in the tomatoes, smoked paprika and saffron.
- 3
Tip in the rice and stir for a minute, then pour over the hot stock and season. Bring to the boil and simmer without stirring for 15 minutes.
- 4
Scatter the peas and prawns over the top and cook for a further 5 minutes until the prawns are pink and opaque, the rice is tender and the chicken has no pink remaining.
- 5
Rest for 5 minutes off the heat before serving straight from the pan.
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