EASY SEAFOOD PAELLA

Ingredients

• 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

Method

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.