Directions:
- Cut the chicken breasts into cubes about 2cm.
- Heat olive in a medium paella pan(38 cm is ideal).
- Saute onions and garlic until soft.
- Add chicken and brown for a few minutes.
- Add peppers and cook for another five minutes.
- Add tomatoes, saute for a couple of minutes then add the paprika. Continue for another couple of minutes.
- Add 900ml of the chicken stock, salt & pepper, and rice, saffron (or tumeric), bring to boil then reduce heat and simmer for 20 minutes covered with foil.
- Add mushrooms, prawns and peas to surface of paella, do not mix in - re-cover.
- Cook for about 10 minutes or until prawns are cooked and liquid has been absorbed. Note- add more chicken stock if required.
- Once cooked remove paella from heat and leave to rest covered for 5 minutes.
- Scatter parsley, spread lemon wedges of paella and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 539.73 Kcal (2260 kJ) | ||
| Calories from fat | 202.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.47g | 35% | |
|---|---|---|---|
| Cholesterol | 121.62mg | 41% | |
| Sodium | 1184.61mg | 49% | |
| Potassium | 902.95mg | 19% | |
| Total Carbs | 42.22g | 14% | |
| Sugars | 13.16g | 53% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 45.16g | 90% | |
| Vitamin C | 75.8mg | 126% | |
| Iron | 2.6mg | 14% | |
| Calcium | 73.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 111.09 Kcal (465 kJ) | ||
| Calories from fat | 41.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.62g | 35% | |
|---|---|---|---|
| Cholesterol | 25.03mg | 41% | |
| Sodium | 243.83mg | 49% | |
| Potassium | 185.86mg | 19% | |
| Total Carbs | 8.69g | 14% | |
| Sugars | 2.71g | 53% | |
| Dietary Fiber | 1.18g | 23% | |
| Protein | 9.3g | 90% | |
| Vitamin C | 15.6mg | 126% | |
| Iron | 0.5mg | 14% | |
| Calcium | 15.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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