Chicken and Prawn Paella
24 min·Spanish
Chicken and Prawn Paella
Ingredients
- 1 tbsp Cobram Estate Garlic Infused Australian Extra Virgin Olive Oil
- 6 Coles RSPCA Approved Chicken Thigh Fillets, cut into thirds
- 1 chorizo sausage, thinly sliced
- 1 brown onion, thinly sliced
- 3 tsp sweet paprika
- 2 cups (400g) Sunrice Medium Grain White Rice
- 400g can cherry tomatoes or chopped tomatoes
- 3 cups (750ml) Campbell's Real Stock Salt Reduced Chicken
- 16 raw peeled prawns, tails intact
- 1/2 cup (60g) frozen peas
- 1/2 cup (75g) drained Sandhurst Pitted Kalamata Olives
- Flat-leaf parsley leaves, to serve
- Lemon wedges, to serve
Instructions
3 steps
- 1
Heat oil in a large deep frying pan over medium heat. Add the chicken and cook for 3 mins each side or until golden. Transfer to a heatproof bowl.
6 min - 2
Add chorizo and onion to the pan. Cook for 3 mins or until softened. Stir in paprika. Add the Sunrice Medium Grain White Rice and stir to coat. Return chicken to pan. Add tomato and Campbell's Real Stock Salt Reduced Chicken. Bring to a simmer. Season.
3 min - 3
Reduce heat to low. Cover. Simmer for 15 mins or until rice is almost tender. Uncover. Top with prawns, peas and Sandhurst Pitted Kalamata Olives. Cook, uncovered, for 5 mins or until rice is tender, prawns are cooked and liquid is absorbed. Serve with parsley and lemon.
20 min
Progress
0 / 3 steps
