Chicken and Chorizo Paella

I love Mediterranaen cuisine and also one-pot dishes, so to me Paella is perfect. This version is low in syns but still retains the wonderful flavours you would expect. It also has a little extra speed vegetables in there too.

Makes 2 - 3 servings

Cooking Time 40 Minutes Approximate

Syns on Extra Easy - 1.5 if serving 2 or 1 if serving 3

Ingredients

2 x Skinless and Boneless Chicken Fillets Cut into Bite Size Piece

30g x Cooking Chorizo Diced (I buy the pre-diced twin packs from Sainsburys)
150g x Paella Rice
1 x Pepper (Red, Yellow or Orange) Diced or Sliced
Handful of Frozen Peas
2 x Plum Tomatoes Diced or Few Mini Plum Tomatoes
1-2 x Garlic Cloves
1 x Small Red Onion or 2 x Shallots Diced
Good Pinch Saffron Strands
1 x Litre Hot Chicken Stock
Parsley to Garnish
Frylight (I use Olive Oil)


1. Spray large frying pan with Frylight and add the onion/shallots, garlic and pepper and fry on medium heat till starting to soften.
2. Add chicken and chorizo and carry on cooking to seal the chicken.
3. Add rice and keep stirring it so it starts to absorb the juices coming from the other ingredients.
4. Add the saffron strands to the hot chicken stock then add about 1/4 of the stock to the frying pan, give a stir and allowing it to simmer.
5. Once the liquid has been absorbed add another 1/4 of the stock give a good stir and repeat.
6. When you add the final 1/4 of liquid add the frozen peas and the tomatoes, stir well and allow all the liquid to be absorbed.
7. The paella will be slightly caught on the bottom of the pan which is apparently how it is meant to be. It is traditionally the favourite part of the dish. I have to say I love it too.
8. Sprinkled with parsley and serve with a side salad or as I do on a bed of baby spinach.


Enjoy x