Nicky Dear Health Coach

You can make this recipe your own by adding a bit of spice or other left over vegetables to bulk it out

Pack of 5-6 Chicken Thighs

Prawns/Any other seafood (we sometimes use Calamari and mussels)

Chorizo (To personal taste)

1.5L Chicken Stock

2 onions

4-6 Cloves of Garlic

1 Tinned Tomatoes

1 Red Pepper

Veg- We use Sweetcorn/Peas/Broccoli

Olives (just a handful chopped)

400g Paella Rice

Oregano

Paprika

Tomato Ketchup

Black Pepper

Olive Oil for frying

* Feel free to use Hot Paprika and add chilli’s if you like your Paella to pack a punch

-In a large frying pan add Olive oil and start browning your chicken

-After 10-15 minutes add your Onion, Garlic, Pepper and Choriz0- cook for a further 5 minutes until soft.

-Add Oregano, Paprika and Black Pepper

-Add your Paella rice and mix in, to coat with the spices.

-Add tinned Tomatoes.

-Gradually add in your chicken stock- We usually go just above the rice in the pan, continually stirring to prevent it catching on the bottom of the pan.

-Repeat the above until you have used all of your stock.

-Taste and if required as a tbsp of Tomato Ketchup

-Add seafood 10 mins before plating

-Serve in a deep dish and sprinkle over olives

To really make this dish pop, we tend to sprinkle with Basil and Coriander and serve with grated Parmesan!