Ingredients
- 1 teaspoon olive oil.
- 6 large green prawns, peeled (tails intact), deveined. Alternatively, use 1 chicken thigh cut into cubes.
- 1 hot chorizo sausage, thickly sliced.
- 1 small (150g) brown onion, thinly sliced.
- 1 clove garlic, minced.
- 1/2 cup Basmati rice.
- 1 1/2 teaspoon smoked paprika.
- 1/2 teaspoon chilli flakes.
- 1 cup chicken stock.
- 1/2 cup frozen peas.
- 2 cups spinach leaves.
- 1 cup coriander leaves, roughly chopped.
- 1 lemon, to serve.
- 2 cups mixed leaves, to serve.
Directions
- 1. Heat oil in a deep frying pan over medium-high heat. Add prawns (or chicken if using instead) to pan and cook for 2-3 minutes or until cooked through. Transfer to bowl.
2. Add chorizo, onion and garlic to pan. Cook, stirring for 5 minutes or until onion has softened. Add rice, paprika and chilli flakes and stir to coat.
3. Add in chicken stock and one cup of water. Bring to the boil. Reduce heat to medium-low and cook for 15 minutes until most the liquid has been absorbed. Return prawns to the pan. Simmer, uncovered, for 5 minutes or until liquid has absorbed. Add more water if required until rice is cooked. Add peas and spinach in final minute and stir until greens have wilted. Remove paella from the heat and stir through parsley.
4. Divide paella between a plate and a lunch box. Serve with the juice of half a lemon and mixed leaves.
Note
If you can't find hot chorizo, use regular chorizo and add 1 extra teaspoon of chilli flakes.
Paleo option: Process ¼ head of cauliflower into rice-sized pieces to use in place of the Basmati rice. Fry off with the onion and garlic and add only ⅓ cup of stock to the pan.
Love a good kick of spice? This Spanish inspired Paella will have your taste buds dancing!
Ingredients
- 1 teaspoon olive oil.
- 6 large green prawns, peeled (tails intact), deveined. Alternatively, use 1 chicken thigh cut into cubes.
- 1 hot chorizo sausage, thickly sliced.
- 1 small (150g) brown onion, thinly sliced.
- 1 clove garlic, minced.
- 1/2 cup Basmati rice.
- 1 1/2 teaspoon smoked paprika.
- 1/2 teaspoon chilli flakes.
- 1 cup chicken stock.
- 1/2 cup frozen peas.
- 2 cups spinach leaves.
- 1 cup coriander leaves, roughly chopped.
- 1 lemon, to serve.
- 2 cups mixed leaves, to serve.
Directions
- 1. Heat oil in a deep frying pan over medium-high heat. Add prawns (or chicken if using instead) to pan and cook for 2-3 minutes or until cooked through. Transfer to bowl.
2. Add chorizo, onion and garlic to pan. Cook, stirring for 5 minutes or until onion has softened. Add rice, paprika and chilli flakes and stir to coat.
3. Add in chicken stock and one cup of water. Bring to the boil. Reduce heat to medium-low and cook for 15 minutes until most the liquid has been absorbed. Return prawns to the pan. Simmer, uncovered, for 5 minutes or until liquid has absorbed. Add more water if required until rice is cooked. Add peas and spinach in final minute and stir until greens have wilted. Remove paella from the heat and stir through parsley.
4. Divide paella between a plate and a lunch box. Serve with the juice of half a lemon and mixed leaves.
Note
If you can't find hot chorizo, use regular chorizo and add 1 extra teaspoon of chilli flakes.
Paleo option: Process ¼ head of cauliflower into rice-sized pieces to use in place of the Basmati rice. Fry off with the onion and garlic and add only ⅓ cup of stock to the pan.