For a cheaper option, leftover chicken would work well in this too.
SERVES – 6 PREP – 10 MINS COOK – 20 MINS
2tbsp olive oil
225g chorizo, thickly sliced
4 garlic cloves, chopped
300g chicken fillets
300g paella rice
700ml hot stock
Pinch of saffron
200g chopped tomatoes
200g raw tiger prawns
200g frozen peas
1. Fry the onion in the oil in a large pan for 5 mins. Add the chorizo and garlic, cook for 2 mins, then add the chicken and cook for a few more mins until the chicken is golden.
2. Add the rice and stir to combine. Pour in the stock, saffron and tomatoes. Season, cover and simmer for 15 mins.
3. Add prawns and peas and cook for 3 more mins until the rice is tender and liquid absorbed.
Nutritional info: 461 cals, 14g fat (4.5 saturated), 45g carbs