Recipe

EASY SEAFOOD PAELLA

4
Serves
20 MINS
Prep Time
40 MINS
Cook Time
14
Ingredients
Ingredients
Method
  • 280g (2 large) Truss Tomatoes, chopped
  • 2 tbs olive oil
  • 200g chicken breast fillets, chopped
  • 280g (1 medium) brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tbs smoked paprika
  • 130g (1) chorizo, chopped
  • 1 cup SunRice Medium Grain rice, rinsed
  • 3 cups reduced-salt chicken stock
  • 400g (12) king prawns, peeled, deveined, tail left on
  • 200g (1 small) red capsicum, chopped
  • 200g (1 small) green capsicum, chopped
  • 1/2 bunch (approx 2 cups) Tuscan kale, shredded
  • lemon wedges, to serve
  1. Heat half the oil in a 24cm (base) paella or deep frying pan over medium-high heat. Add chicken and cook for 3-4 minutes until light golden. Remove to a plate. Add remaining oil with the onion, garlic, paprika and chorizo, cook until soft.
  2. Add rice, tomatoes and 2 ½ cups of the stock. Stir, then spread the rice evenly over the base of the pan and bring to the boil. Reduce heat to medium-low, simmer, uncovered without stirring for 10-15 minutes until almost all liquid is absorbed.
  3. Stir in the chicken, prawns, capsicum, cabbage and remaining stock. Cover and cook for 5-10 minutes until the prawns turn pink.
  4. Season with pepper. Serve with lemon wedges.
Tip: Remove the centre core from the kale before shredding