Chicken & chorizo paella

Chicken & chorizo paella

 

syns 1 1/2 per serving

 

Serves 4

ready in about 50 mins

 

low calorie cooking spray

2 onions finely chopped

4 garlic cloves finely chopped

100g chorizo rougly chopped

3 celery stalks finely chopped

1 carrot peeled and finely cubed

2 large tomatoes peeled, deseeded and roughly chopped

300g dried paella rice

4 skinless chicken breast fillets cut in to 2 cm pieces

4 tbsp tomato puree

1 tbsp spanish sweet paprika

a large pinch of saffron threads

200g roasted red peppers in brine from a jar, drained and roughly chopped

200g frozen peas

salt and freshly ground black pepper

a handful of fresh flat leaf parsley finely chopped

lemon wedges, to serve

 

1 -  spray a paella pan or large frying pan with low calorie cooking spray and place over a medium heat. add the onions,garlic,chorizo,celery and carrot stir fry for 6 to 8 mins or until softened

2 - add the tomatoes and cook for 2-3 minutes. stir in the rice and cook for a further2-3 minutes, then add the chicken tomato puree , smoked paprika and saffron, pour in enough water to just cover the rice and bring to the boil reduce the heat to medium-low cover and simmer for 15-20mins stirring occasionally

3 - when there is only a little water left in the pan stir in the peppers and peas continue to cook for 5 to 6 mins until the rice is just tender and the chicken is cooked through. add a little boiling water if it gets too dry.

4 - season and scatter over the parsley divide in to 4 bowls and serve with lemon wedges for squeezing over