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Friday, September 5, 2014

Chicken and prawn paella

1 tbsp vegetable oil
251g pack diced British chicken breasts
1 tbsp smoked paprika, thyme and garlic spice mix
390g carton Italian chopped tomatoes with olive oil and garlic
2 x 250g packs golden vegetable rice
180g pack raw king prawns
200g frozen mixed vegetables
1⁄2 x 28g pack fresh flat-leaf parsley,washed and chopped
1 lemon, cut into wedges, to serve
A classic dish, that’s made in one pan.
1) Heat the oil in a large pan. Add the chicken** and cook for 3 minutes, then stir in the smoked paprika spice mix and the chopped tomatoes.
2) Bring to a simmer, then stir in the rice, prawns**, the frozen vegetables and 150ml water. Cook for a further 7 minutes, stirring often, until the chicken is cooked through with no pink remaining.
3) Remove from the heat then stir through the chopped parsley. Serve with the lemon wedges to squeeze over.

Cook’s tip:

For a bit of fun, fill baby gem lettuce leaves with paella and use as edible bowls.

** Wash your hands thoroughly after handling raw meat and fish.

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