1. Heat 2 tbsp oil in a large non-stick pan over a medium heat and start frying the onion. Then add the chicken and cook for 5 mins before adding the chorizo, garlic, carrot and pepper. Cook for a few minutes.
2. Next stir in tomato puree, paella rice and Spicentice Paella spices.
3. Pour in stock, season with salt and pepper and bring to the boil.
4. Reduce heat and simmer for 10-15 minutes with a lid on the pan. Stir on occasion to stop the rice from sticking.
5. Add seafood and peas and cook for 5 mins or until cooked through. Allow paella to rest before serving.
Shopping List
2 Chicken Breasts (diced)
200g Mixed Seafood
2 Garlic Cloves (crushed)
100g Chorizo (diced)
1 Onion (chopped)
1 Carrot (chopped)
Juice of 1 Lemon
100g Frozen Peas
1 Red Pepper (chopped)
1 tbsp Tomato Puree
850ml Chicken Stock
300g Paella Rice
Spicentice Spanish Paella spices
Why not try adding more veggies
