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Midweek paella

Prep

15 MIN

Total

1 HR

Servings

4 Servings

Paella is a traditional Spanish dish made from rice, saffron, meat/chicken, beans and olive oil. This recipe is a quick simple version that can be ...

Ingredients

  • 1

    litre

    Chicken stock

  • 1

    tsp

    Saffron threads

  • 1

    tbsp

    Olive oil

  • 1

    Chorizo sausage, cut into 2cm slices

  • 1

    Onion, finely chopped

  • 2

    Cloves garlic, finely chopped

  • 1

    Red capsicum, thinly sliced

  • 420

    g

    Can Heinz condensed big red tomato soup

  • 1

    Small barbequed chicken, cut into serving size portions

  • 200

    g

    (1 cup) spanish rice or medium/short grain rice

  • 1

    tsp

    Spanish smoked sweet paprika

  • 2

    tsp

    Rosemary leaves, coarsely chopped

  • 8

    Whole green prawns

  • 1/2

    cup

    Frozen Heinz green peas

Instructions

  1. Step 1

    Combine chicken stock and saffron in a saucepan and bring to the boil. Simmer for 5 minutes over medium-high heat or until saffron has lightly coloured the stock.

  2. Step 2

    Heat olive oil in a large frying pan, add chorizo and cook for 3 minutes, turning halfway through cooking, then remove from pan. Add onion, garlic and capsicum and cook, stirring over medium heat for 5 minutes or until lightly golden. Add HEINZ Big Red Tomato Soup and return chorizo to pan. Add chicken pieces and pour over stock. Bring to the boil.

  3. Step 3

    Add rice, paprika and rosemary then season to taste with sea salt and freshly ground black pepper. Cook over medium heat, without stirring for 5 minutes, and then add the whole prawns by nestling them into the rice and sprinkle with frozen peas. Cook for a further 15 minutes or until rice is tender and all the stock is absorbed. Stand for 10 minutes before serving.

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