Paella

Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level
Bring a touch of Spanish flavour to your kitchen with this succulent chicken, pea and prawn paella. See the recipe for this delicious and simple dish here.
Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level

Ingredients

1 
clove
 
garlic (chopped)
1 
litre
 
chicken stock (boiling)
125 
ml
 
dry white wine
1 
tablespoon
 
olive oil
110 
g
 
Birds Eye Peas
Garden Peas 375g WWF
3 
medium tomatoes (roughly chopped)
2 
chicken breasts (diced)
200 
g
 
paella rice
freshly ground black pepper
4 
raw king prawns (shell and head on)
8 
small cherry tomatoes
a pinch 
of saffron
salt

Our method

  1. In a paella pan, heat the olive oil and fry the chicken pieces for 1–2 minutes.
  2. Add the prawns, stir, then add the garlic and tomatoes. Fry for a couple more minutes.
  3. Sprinkle in the rice. NOTE: Do not stir the ingredients, just shake them.

  4. Add the wine and bubble for a few minutes.
  5. Add a good pinch of saffron, and pour on up to 1 litre of boiling chicken stock (it should come to about 1 cm above the level of the rice).
  6. Finally add the small cherry tomatoes and peas, season and simmer for 20 minutes.
WHAT OUR CONSUMERS THINK
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Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
315 Kcal
5 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.