Recipe: Paella

qwsdSometimes even the healthiest people need to indulge and this week I am planning to enjoy a delicious summertime dish Paella. It’s a scrumptious blend of seafood and rice. I prefer to add a few extra vegetables to my paella too so I don’t feel as guilty… here’s my recipe:

  • A dash of cal spray (oil)
  • 6 chicken thighs (boned and remove the skin for a few calories)
  • 150g finely chopped chorizo
  • 2 finely chopped onions
  • 1 sliced large red pepper
  • 150g garden peas
  • 150g chopped green beans
  • 3 crushed cloves of garlic
  • 1 tsp paprika
  • 2 pinches saffron
  • 1 bay leaf
  • 250g paella rice
  • 900ml hot chicken stock
  • 500g mussels
  • 12 king prawns
  • 6 scallops
  • Handful of parsley and lemon wedges to serve

Let’s get cooking…

Spray the pan with the calorie oil and fry off the chicken (and a dash of pepper at this stage). Then add the chorizo and cook for a further minute before transferring the entire mixture to a large heatproof bowl.

Now it’s time to add your chopped onion to the frying pan, you might need to spray it lightly again. Once the onion has browned add the red pepper, peas and green beans and allow it all to cook for two minutes. Finally, stir in the garlic and smoked paprika and cook for a further minute.

Now it’s time to add in the saffron, bay leaf and rice and cook for one minute until the rice is coated with all of the flavours. Now bring the chicken and chorizo back into the pan (with all of the natural juices) and pour the chicken stock over the whole mixture before along the paella to simmer for 12 – 15 minutes.

Add in the mussels, making sure they are well tucked into the hot rice and steaming liquid. Return to a simmer over a medium and cook for 5 minutes until the mussels open. Then reduce the heat slightly, scatter the scallops and prawns over the top of the paella and continue cooking for a further 10 minutes, turning the prawns once and pushing into the rice so they turn pink. But don’t stir the rice after the muscles have been added as you want the rice to become lightly browned and a bit sticky on the bottom to add flavour. Finally, sprinkle with freshly chopped parsley and serve with the lemon wedges and enjoy!!

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