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Greatest plates · Main
Garlic prawn and chicken paella
A generous one-pan Spanish paella with juicy prawns, chicken thigh and saffron-stained rice. Deeply savoury and made for sharing.
Serves 4Prep 20 minCook 35 minSeafood
Containsshellfish
Protein 27%Carbs 51%Fat 22%
About 410 kcal a serve — 28 g protein, 52 g carbs, 10 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Brown the chicken
GoldenHeat the olive oil in a large wide pan over medium-high heat and brown the chicken chunks for about 6 minutes until golden, then set aside.
Into the panBrown →
6 min
Build the sofrito
SofritoLower the heat and cook the onion, capsicum and garlic for 5 minutes until soft, then stir in the grated tomato and smoked paprika and cook another 2 minutes.
Into the panSoften →
7 min
Toast the rice
RiceAdd the rice and stir for a minute so every grain is coated in the sofrito.
Into the panToast →
1 min
Simmer
No stirPour in the hot stock and crumble in the saffron, return the chicken, and simmer gently without stirring for 18 minutes until the rice is almost cooked and the liquid absorbed.
In the panSimmer →
18 min
Add prawns and peas
PrawnsNestle the prawns and scatter the peas over the top, cover loosely and cook for 5 minutes until the prawns are pink and cooked through.
In the panFinish →
5 min
Rest and serve
RestTurn off the heat and rest for 5 minutes, then scatter with parsley and serve with lemon wedges.
In the panServe →
5 min
Cook's noteResist stirring once the stock goes in so you get that prized crust on the base.
Estimated per serve
410 kcal · 28 g protein · 52 g carbs · 10 g fatestimates, within ~10%
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