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Easy Paella
Easy Paella

Easy Paella

1 Review(s)
Cook Minutes 50 Min
Prep : 20 minutes Cook: 20-30 minutes
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As the me says, this recipe is super easy − especially as the key to a good paella is not to stir the rice. Add in all the ingredients and let it simmer until cooked. If you don’t have a paella pan, a large frying pan will do. Serve it straight from the pan to keep the authenticity!

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What do I need ?
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1 serving
Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 red onion
4 cloves garlic, finely chopped
250 g boneless chicken thighs, cut into 2cm pieces
1 Spanish spicy chorizo sausage, cut into small pieces
1-2 tsp sweet smoked paprika
400 g can Wattie’s Chopped Tomatoes in Purée
2 ½ - 3 cups hot chicken stock
1 ½ cups paella (Callaspara rice) or risotto rice
1 red capsicum, deseeded, cut into 2cm pieces
15 round green beans, halved
12 frozen prawn cutlets
chopped parsley to garnish
lemon wedges to garnish
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How do I make it ?
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Step 1
Heat 2-3 tablespoons of olive oil in a paella pan or large low sided frying pan. Add onion and garlic and sauté for 2-3 minutes. Increase the heat and add chicken. Stir fry to brown the chicken. Add chorizo and smoked paprika. Continue cooking a further 2 minutes.
Step 2
Add Wattie’s Chopped Tomatoes in Puree and pour over 2 1/2 cups stock. Stir and allow to come to the boil. Scatter over rice. Reduce heat. Add red capsicum and green beans. Gently press the vegetables into the stock with the back of a spoon to ensure the rice is covered. Do not stir the rice. Top with the frozen prawns.
Step 3
Simmer uncovered for approximately 20 minutes, until the rice is cooked. If the liquid reduces too quickly add a little extra stock. Remove from the heat. Cover pan with a lid or foil and allow to stand for 10 minutes. This will allow any extra liquid to be absorbed into the rice.
Step 4
Garnish with chopped parsley and lemon wedges.
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