This little recipe is a simplified version of the classic Spanish paella which is syn free on Slimming World - yes syn free! And trust me you would never know it.
Chicken and Prawn Paella
1 onion chopped
1 red pepper sliced
4 garlic cloves
600g chicken thigh fillets
300g paella rice
1 fish stock cube
1 chicken stock cube
200g raw king prawns
200g frozen peas
1 lemon, cut into wedges
Salt and Pepper to taste
Frylight or similar cooking spray
Coat a paella pan or large frying pan with fry light and add the onions. Cook for 5minutes over a medium low heat. Add the red pepper and chicken and cook for a further 5minutes.
When the veggies are soft and the meat browned add the crushed garlic, rice and crumbled chicken stick cube to the pan and fry off for a few minutes.
Make the fish stock in 750ml boiling water and add to the pan. Cook over a medium low heat until add the water has absorbed. This should take about 20minutes. If the rice is still hard add a little more water. Add the peas and prawns and cook for 5minutes ensuring the prawns are cooked through.
Garnish with lemon wedges and serve in the paella pan for added drama.
Artist, Baker and Blogger. Mum to my two beautiful, cheeky girls. Muddling my way through parenthood with equally cheeky Husband.