Zesty Chicken & Chorizo Paella

Bursting with the flavours of zingy lemon and smoky chorizo, this simple paella is always a crowd-pleaser. If you can’t get hold of paella rice, simply substitute with

Arborio rice or even long-grain rice. Serve some green vegetables, such as green beans or broccoli, alongside.

SERVES 4

Calories per serving: 490

1 teaspoon rapeseed oil

35g (1¼oz) chorizo, finely chopped

3 chicken breasts, chopped into chunks

1 onion, finely chopped

2 garlic cloves, finely chopped

15g (½oz) parsley, leaves separated, stalks chopped

1 carrot, peeled and grated

1 red pepper, deseeded and chopped

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

1/2 teaspoon ground turmeric

1 chicken stock cube

300g (10 1/2oz) paella rice (or see recipe introduction)

750ml (1⅓ pints) boiling water

100g (3oz) frozen peas

1 lemon

salt and pepper

Image credit: @TheSlimmingFoodie

1. Heat the oil in a large wok or similar pan. Add the chorizo, chicken, onion, garlic, parsley stalks and grated carrot and

 stir-fry for 5 minutes.

2. Add in the red pepper, paprika, cayenne pepper and turmeric and stir-fry for another 3

 minutes.

3. Crumble in the chicken stock cube, then stir in the rice until thoroughly combined with all of the other ingredients. Pour in the measured boiling water and leave to simmer for about 5 minutes.

4. Stir, then simmer for another 10 minutes, stirring regularly to prevent sticking.

5. Add the peas, season with salt and pepper and stir-fry for a final 5 minutes.

6. Check that the rice is cooked and not chalky. Grate the lemon zest directly over the top of the dish and scatter

with the parsley leaves. Chop the lemon into wedges and serve on the side.

NOTE If you fancy adding some prawns, simply fry them separately and stir them in when the paella is cooked.

This recipe is from The Slimming Foodie by Pip Payne