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Chicken and chorizo paella recipe slimming world ireland

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Chicken and chorizo paella recipe slimming world ireland

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This classic one-pot chicken and prawn paella Spanish dish isn't just scrumptious, it will save on the washing-up! Not every traditional paellas use chicken, but we love to it better by doing this. Cooked in only 1hr this scrumptious paella serves 4 people. This classic dish is infused with chorizo sausage, onion, garlic clove, saffron and paprika. Serve having a cut of crusty bread and drizzle in fresh lemon juice before serving. Get this to paella extra healthy by swapping the grain for brown grain rather. This straightforward paella recipe is ideal if you wish to bring an idea of the favourite summer time holiday, home. This meal is ideal for discussing with everyone. Leftovers could be kept in an airtight container within the fridge for approximately a couple of days. Reheat completely before serving again. This recipe is simply perfect offered with freshly baked bread or crusty baguette for dipping in to the meat and spice juices.

  • Serves: 4
  • Level of skill: Easy peasy
  • Costs: Low as chips

Ingredients

  • 30ml (2tbsp) essential olive oil
  • 175g (6oz) chorizo sausage, sliced
  • 450g (1lb) chicken fillets, reduce chunks
  • 1 onion, peeled and chopped
  • 1 garlic clove clove, peeled and crushed
  • 1 red pepper, deseeded and diced
  • 225g (8oz) paella grain
  • Couple of strands saffron
  • 900ml (1 pt) chicken stock
  • 100g (4oz) eco-friendly beans, halved
  • 225g (8oz) cooked tiger prawns
  • 5ml (1tsp) ground paprika

Method

  1. Heat the oil inside a deep fry pan and fry the chorizo for just two-3 mins. Remove and hang aside. Add some chicken towards the pan and fry on the high temperature until browned throughout. Remove and hang aside using the chorizo.
  2. Fry the onion and garlic clove within the herbal for 4-5 mins until softened, adding the pepper and grain. Prepare for 1 min, stir within the saffron and chicken stock. Provide the boil, then simmer for 15 mins, stirring from time to time.
  3. Return the chicken towards the pan and add beans. Season with salt and freshly ground pepper. Prepare for ten mins, stirring frequently before the grain is tender and almost all the liquid continues to be absorbed.
  4. Add some fried chorizo and tiger prawns towards the pan and stir in lightly. Prepare for 4-5 mins until both of them are heated through. Serve on warmed plates and sprinkle with paprika.

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