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Paella with chicken and prawns using spray oil (optional)




For 4 people.

Low fat Cooking Spray (optional)
2 Chicken Breasts, skinned and diced into bite sized pieces (skin and visible fat removed)
1 Onion, chopped
1 Red pepper, de-seeded and diced
3/4 Cloves garlic, crushed
1 400 gm tin chopped tomatoes
Pinch of saffron
2 teaspoons paprika
2 teaspoons dried thyme or oregano or marjoram (or bunch fresh chopped)
250 gm Aboreo rice or long grain
1.2 litres Chicken stock
400 gm seafood (check the fat content as it can vary)
125 gm frozen peas
Lemon wedges to serve
Cooked prawns (check the fat content)


Lightly spray large frying pan with low fat spray and cook the chicken pieces until browned (about 5 minutes), then tip on to a plate and put to one side (water can be used instead of oil)

Spray frying pan again and put in the onion, red pepper and garlic (water can be used instead of oil).

Stir fry for about 4 minutes or until softened, add the tomatoes, saffron, paprika and thyme, and cook for 2 minutes.

Pour in the rice and stir until mixed, then add half of the stock and simmer for 10 minutes stirring occasionally.

Then add the rest of the stock the chicken and simmer for another 10 minutes.

Finally add the seafood and peas and cook for 5 minutes check that the rice is cooked and serve with lemon wedges.

I usually add extra prawns and tiger prawns with the seafood (being mindful of the fat content).

Adapted from a Weight Watchers recipe.