Not a traditional Spanish Paella, but still really tasty and easy to make! Adjust chilli and paprika for your taste.
SERVES: 2
TIME TO PLATE: 45 MINUTES
WHAT YOU NEED:
- 1 ½ tbsp olive oil
- 1 x 200g chicken breast fillet, trimmed and chopped
- 200g green (raw) prawns (shrimp), tails intact
- 1 small brown onion, chopped
- 2 cloves garlic, crushed
- ½ tsp chilli flakes
- ½ tsp smoked paprika
- ¾ cup medium-grain brown rice
- 1 x 400g can diced tomatoes (no sugar added)
- 1 ¼ cups salt reduced chicken stock
- Flat-leaf parsley leaves and lemon wedges, to serve
HOW TO MAKE:
- Heat 1 tablespoon of the oil in a medium non-stick frying pan over high heat. Add the chicken and prawns and cook for 4–5 minutes or until golden and cooked through. Set aside and keep warm.
- Add the remaining oil to the pan with the onion, garlic, chilli and paprika and cook for 2 minutes or until softened.
- Add the rice, tomato and stock, reduce heat to low and cover with a tight-fitting lid. Cook for 20–25 minutes or until the rice is cooked.
- Stir through the chicken and prawns and cook for a further 1 minute. Top with parsley and serve with lemon wedges.