Easy paella

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Easy paella


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  • Yield: 4 Servings
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Traditional paella calls for many different types of seafood but for the not-so-keen-seafood-lover, this is perfect!



  1. Combine saffron and 1 tablespoon warm water in a jug. Stand for 5 minutes.
  2. Meanwhile, heat 1 tbsp oil in a large frying pan, over medium-high heat. Cook chorizo, stirring, for 3 minutes or until browned. Transfer to a plate. Cover to keep warm. Add chicken to pan. Cook for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.
  3. Add remaining oil to pan. Add onion, garlic, chilli and paprika to pan. Cook, stirring, for 2 minutes or until onion has just softened. Add capsicum. Cook, stirring, for 3 minutes or until softened. Add rice. Cook, stirring, for 1 minute or until rice is coated. Add saffron mixture, tomato and stock. Bring to the boil. Reduce heat to medium-low. Cover. Cook, stirring occasionally, for 15 minutes or until rice is almost tender.
  4. Return chicken and chorizo to pan. Stir in prawns and peas. Cover. Cook for 3 minutes or until prawns and peas are cooked through. Serve topped with parsley and lemon wedges.

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