Easy chicken and prawn paella

A big one-pan rice supper with turmeric, paprika, juicy chicken and prawns.

Ingredients

• 320 g Paella rice
• 400 g Chicken thighs, cut into chunks
• 200 g Prawns
• 1 Onions, finely chopped
• 1 Peppers, sliced
• 0.5 Garlic, cloves, crushed
• 5 g Smoked paprika
• 3 g Ground turmeric
• 2 Chicken stock cubes, dissolved in 800ml hot water
• 200 g Chopped tomatoes
• 120 g Frozen peas
• 30 ml Olive oil
• 1 Lemons, cut into wedges
• 10 g Fresh parsley, chopped
• 3 g Salt

Method

1. Heat the oil in a wide, shallow pan and brown the chicken for 6 minutes. Lift it out.
2. Cook the onion and pepper in the same pan for 6 minutes, then add the garlic, paprika and turmeric for 1 minute.
3. Stir in the rice and tomatoes, then pour in the hot stock. Return the chicken, season, and bring to a simmer.
4. Let it simmer without stirring for 15 minutes, until most of the liquid has been absorbed.
5. Scatter over the prawns and peas, cover with a lid or foil and cook for 5 minutes more until the prawns are pink.
6. Take off the heat and rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges.