Chicken and chorizo paella
SERVES 6 PREP 15 MINS
COOK 30 MINS
4 chicken breasts, cut into chunks
1tbsp chicken seasoning
3tbsp olive oil
2 red onions, chopped
2 garlic cloves, crushed
225g chorizo, sliced
Juice of 1 lemon
2 red peppers, deseeded and cut into chunks
2 x 175g packets Saffron rissoto ( Risso Gallo Pronto Milanese )
1tsp sundried tomato paste
3tbsp chives, chopped
1 Season chicken with ground black pepper and sprinkle on the chicken seasoning, leave for flavours to develop, if you’ve time. Heat the oil in a large flameproof pan, fry chicken for 5 mins, to lightly brown.
2 Add the onions and cook for a few mins, to soften. Stir in garlic and chorizo, cook for 2 mins.
3 Add lemon juice, peppers, Safffron rissoto, 900ml water and sundried tomato paste. Stir to mix, cover and simmer for 10-15 mins until rice is tender and water absorbed. Sprinkle with chives, to serve.
Per serving: 473 cals, 16g fat (5g saturated), 43g carbs
TURN THE LEFTOVERS INTO…..
SPANISH RICE SALAD
Add 4 chopped celery sticks, 8 halved cherry tomatoes and 2tbsp chopped chives to leftover rice. Mix in a generous glug of light French dressing. Serve on romaine lettuce leaves.