Recipe

Chicken & vegetable paella

A one-pan paella with peas and prawns. Serve with parsley, lemon quarters and zest.

By Jennene Plummer
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Chicken & vegetable paella
  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 clove garlic, finely chopped
  • 1 red capsicum, seeded, roughly chopped
  • 1 chorizo, finely chopped
  • 1/2 rotisserie chicken, torn into pieces
  • 1 tablespoon smoked paprika
  • 1 pinch saffron threads
  • 250 gram packet savoury chicken rice
  • 1 1/2 cup chicken stock
  • 1/3 cup frozen peas
  • 8 cooked king prawns, peeled, deveined, tails on
  • parsley, shredded lemon zest, lemon quarters to serve

Method

Chicken & vegetable paella
  • 1
    In a Tefal Ideal Paella Pan, heat oil on high. Sauté onion for 1-2 minutes until tender.
  • 2
    Add garlic, capsicum and chorizo, then cook for 4-5 minutes until softened. Stir chicken, paprika and saffron through.
  • 3
    Toss rice through chicken mixture. Add stock, then bring to the boil. Reduce heat to low and simmer for 4-5 minutes until liquid is absorbed.
  • 4
    Top paella with peas and prawns. Cook, covered, for 1 minute. Serve with parsley, lemon quarters and zest.

Notes

  • The non-stick coating inside the Tefal Ideal Paella Pan makes it easy to clean after making this delicious recipe the family will love.