Prawns, rice and chicken are simmered in chicken stock with threads of saffron in this quick and easy version of Spanish paella. There are many versions of the rice dish, Paella, around the world. Paella originated in Spain and became one of the country’s icons. Today we have two recipes for you to try, the first recipe is simple, quick and easy to make at home and the video shows you how to make it.
- 30 mls olive oil
- 1 large onion, diced
- 2 garlic cloves, chopped then crushed
- 4 chicken pieces, skinned and cut into large chunks
- 200 gram(s) (7oz) long-grain rice
- 1 large pinch of saffron strands, crushed
- 600 ml (1 pint) hot chicken stock
- 200 ml (7fl oz) white wine
- 12 mussels, cleaned
- 8 large raw, unpeeled prawns
- 75 gram(s) (3oz) squid, cleaned and cut into rings
- Juice of 1 lemon
- 1 small bunch of fresh flat leaf parsley, roughly chopped
- 1 lemon, cut into wedges, to serve
- Heat the olive oil in a large, deep frying pan.
- Add the diced onion and crushed garlic.
- Cook over a low heat for 5 minutes until soft and translucent.
- Add the chicken pieces and cook for 5 minutes on each side until lightly browned.
- Add the rice, saffron and stock to the pan and mix well.
- Bring to the boil, reduce and simmer for 15 minutes, stirring occasionally to prevent the rice from sticking. Add more stock, if needed.
- Add the white wine, mussels, prawns and squid and season with salt and ground black pepper.
- Cover the pan with a lid or foil, and cook for a further 8-10 minutes.
- Add the lemon juice, sprinkle over the parsley and serve with lemon wedges.
Serves 6 – Serving Size 1/6 recipe – Nutrition Per Serving
Calories: 370, Fat: 10g