Quick and Healthy Paella
This recipe is a total game-changer. Instead of slaving away at a paella for hours, you can have it on the table in under 20 minutes with this little trick - pre-cooked rice pouches!
Yes, there will be sceptics and yes, the traditional paella still has a place in this world but when you're short on time, you simply have to give this a go! For this recipe, I use chorizo and peas but feel free to add in some prawns or chicken to bulk it out a bit.
Quick and Healthy Paella
Serves 4
½ x 200g chorizo ring, sliced
1 red onion, chopped
150g frozen peas
1 chicken stock cube
150ml white wine
1 garlic clove, finely chopped
180g (drained weight) roasted peppers, chopped
½ tbsp sweet smoked paprika
2 x 250g cooked rice pouches
Lemon wedges to serve
Put a large frying pan over a medium heat and fry the chorizo and onion for 4-5 minutes until the onion has softened and the chorizo has released its oils.
Add the peas, stock cube, garlic, roasted peppers and paprika to the pan and cook, stirring, for another minute. Stir in the rice, then add the white wine and cook over a high heat for 3-4 minutes until the liquid has been absorbed and the rice is piping hot. Serve with lemon wedges for squeezing.
Yes, there will be sceptics and yes, the traditional paella still has a place in this world but when you're short on time, you simply have to give this a go! For this recipe, I use chorizo and peas but feel free to add in some prawns or chicken to bulk it out a bit.
Quick and Healthy Paella
Serves 4½ x 200g chorizo ring, sliced
1 red onion, chopped
150g frozen peas
1 chicken stock cube
150ml white wine
1 garlic clove, finely chopped
180g (drained weight) roasted peppers, chopped
½ tbsp sweet smoked paprika
2 x 250g cooked rice pouches
Lemon wedges to serve
Put a large frying pan over a medium heat and fry the chorizo and onion for 4-5 minutes until the onion has softened and the chorizo has released its oils.
Add the peas, stock cube, garlic, roasted peppers and paprika to the pan and cook, stirring, for another minute. Stir in the rice, then add the white wine and cook over a high heat for 3-4 minutes until the liquid has been absorbed and the rice is piping hot. Serve with lemon wedges for squeezing.
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