5 mins
preparation
30 mins
cooking
Intermediate
4
Servings
Bring a touch of Spanish flavour to your kitchen with this succulent chicken, pea and prawn paella. See the recipe for this delicious and simple dish here.
Our method
- In a paella pan, heat the olive oil and fry the chicken pieces for 1–2 minutes.
- Add the prawns, stir, then add the garlic and tomatoes. Fry for a couple more minutes.
Sprinkle in the rice. NOTE: Do not stir the ingredients, just shake them.
- Add the wine and bubble for a few minutes.
- Add a good pinch of saffron, and pour on up to 1 litre of boiling chicken stock (it should come to about 1 cm above the level of the rice).
- Refer to pack cooking instructions to cook the peas. Finally add the small cherry tomatoes and peas, season and simmer for 20 minutes.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
1
clove
Garlic (chopped)
1
litre
Chicken stock (boiling)
125
ml
Dry white wine
1
tablespoon
Olive oil
110
g
Birds Eye Peas
3
Medium tomatoes (roughly chopped)
2
Chicken breasts (diced)
200
g
Paella rice
Freshly ground black pepper
4
Raw king prawns (shell and head on)
8
Small cherry tomatoes
a pinch
of Saffron
Salt
