Paella

Share this page

Ingredients

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
  • 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)
paella

Method

  • 1 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)
  • 2 Spray frying pan again and put in the onion, red pepper and garlic (water can be used instead of oil)
  • 3 Stir fry for about 4 minutes or until softened, add the tomatoes, saffron, paprika and thyme, and cook for 2 minutes
  • 4 Pour in the rice and stir until mixed, then add half of the stock and simmer for 10 minutes stirring occasionally
  • 5 Then add the rest of the stock the chicken and simmer for another 10 minutes
  • 6 Finally add the seafood and peas and cook for 5 minutes check that the rice is cooked and serve with lemon wedges
  • 7 I usually add extra prawns and tiger prawns with the seafood (being mindful of the fat content)

Adapted from a Weight Watchers recipe.

Try something else?

View all recipes