Quick Paella

Ingredients

• Olive oil1 tsp
• Onion, finely diced40g
• Red pepper, finely diced80g
• Green pepper, finely diced80g
• Garlic clove, crushed1
• Paprika1 tsp
• Saffronpinch
• Tomato purée5g
• Chickpea rice60g
• Chicken bone broth250ml
• Raw king prawns70g
• Fresh parsley, choppedsmall handful
• Salt and black pepperto taste

Nutritional values are estimates based on ingredients entered into the NutraCheck app. Exact values may vary depending on specific ingredients used.

Method

1. 01

   Heat the olive oil in a large frying pan over a medium heat. Add the finely diced onion and peppers. As we're only using a small amount of oil, pop a lid on the pan to help the vegetables soften.

2. 02

   Once softened, remove the lid and continue cooking until the vegetables have cooked down and started to caramelise. This step adds so much flavour to the finished dish, so don't rush it.

3. 03

   Add the crushed garlic and cook for 1 to 2 minutes, stirring frequently.

4. 04

   Stir in the paprika, saffron, tomato purée and chickpea rice until everything is well coated. Pour over the chicken bone broth and bring to a gentle simmer. Keep the paella at a gentle bubble throughout, as cooking it too vigorously can cause the chickpea rice to overcook.

5. 05

   Cook for about 8 minutes, stirring occasionally, then add the prawns and cook for a further 1 to 2 minutes, until they are pink and cooked through.

6. 06

   Stir through the chopped parsley, season well with salt and black pepper, then serve.