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Paella Valenciana

Serves 3 35
Crispy paella with chicken thigh, tiger prawn and green beans.

Nutritional Information

Energy (kcal)

74(kcal)

Fat

4g

of which saturates

1.1g

Carbs

2.8g

of which sugars

0.6g

Fibre

0.8g

Protein

6.2g

Salt

0.46g

Energy (kcal)

769(kcal)

Fat

41g

of which saturates

12g

Carbs

29g

of which sugars

5.8g

Fibre

7.9g

Protein

65g

Salt

4.8g

Ingredients

  • 6 Boneless Chicken Thighs
  • 8 Raw King Prawns
  • 160g Sugar Snap Peas
  • 200g Cooked Artichokes
  • 250g Paella Rice
  • 2 Medium Tomatoes
  • 4 Garlic Cloves
  • 2 tsp of Paprika
  • Pinch of Salt
  • Pinch of Black Pepper
  • 1.5L Chicken Stock (2 Stock Cubes)
  • 1 Sprig of Rosemary
  • 1 tsp of Saffron
  • 2 tbsp of Olive Oil

Method

  1. Roughly chop up our artichoke hearts and tomatoes then set aside.
  2. Heat a large pan over medium-high heat and add the olive oil. Add the chicken thighs and fry for 5 minutes on each side. Once they are heavily caramelised add the garlic, rosemary and paprika. Allow to fry for 1 minute before adding the artichokes and tomatoes and frying for a further 5 minutes,  stirring to stop any burning.
  3. Mix in the sugar snap peas. Once done, add the rice evenly over top, stirring it in to spread it throughout the pan and covering it in all of the juices and oils in the pan.
  4. Add the chicken stock, stirring to release the flavour from the base of the pan, and bring to the boil. Stir it lightly a couple of times to release a small amount of starch from the rice. 
  5. Add a few sprigs of saffron before covering the pan with foil and allowing it to cook for about 15 minutes at a medium heat.
  6. After 10 minutes, open the foil and place the prawns over the top. Cover the pan with foil again and let the prawns cook away for the last 5 minutes. Once finished, remove the pan from the heat and let it rest for 10 minutes.
  7. Serve up, making sure you include some of the crusty rice at the bottom and a wedge of lemon. Enjoy.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

Water, Boneless Chicken Thighs, Tomatoes, Paella Rice, Quartered Artichokes [Artichoke, Sunflower Oil, Salt, White Wine Vinegar (contains SULPHITES), Extra Virgin Olive Oil, Sea Salt, Flavouring, Antioxidant (Ascorbic Acid), Acidity Regulator (Citric Acid), Parsley, Basil, Garlic Purée, Red Chilli], Sugar Snap Peas, Prawns (CRUSTACEANS), Olive Oil, Chicken Stock Cubes, Garlic, Paprika, Rosemary, Black Pepper, Saffron, Salt.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold. This product may also contain traces of Eggs, Celery, Mustard, Soya, Wheat.

Ingredients

  • 6 Boneless Chicken Thighs
  • 8 Raw King Prawns
  • 160g Sugar Snap Peas
  • 200g Cooked Artichokes
  • 250g Paella Rice
  • 2 Medium Tomatoes
  • 4 Garlic Cloves
  • 2 tsp of Paprika
  • Pinch of Salt
  • Pinch of Black Pepper
  • 1.5L Chicken Stock (2 Stock Cubes)
  • 1 Sprig of Rosemary
  • 1 tsp of Saffron
  • 2 tbsp of Olive Oil

Method

  1. Roughly chop up our artichoke hearts and tomatoes then set aside.
  2. Heat a large pan over medium-high heat and add the olive oil. Add the chicken thighs and fry for 5 minutes on each side. Once they are heavily caramelised add the garlic, rosemary and paprika. Allow to fry for 1 minute before adding the artichokes and tomatoes and frying for a further 5 minutes,  stirring to stop any burning.
  3. Mix in the sugar snap peas. Once done, add the rice evenly over top, stirring it in to spread it throughout the pan and covering it in all of the juices and oils in the pan.
  4. Add the chicken stock, stirring to release the flavour from the base of the pan, and bring to the boil. Stir it lightly a couple of times to release a small amount of starch from the rice. 
  5. Add a few sprigs of saffron before covering the pan with foil and allowing it to cook for about 15 minutes at a medium heat.
  6. After 10 minutes, open the foil and place the prawns over the top. Cover the pan with foil again and let the prawns cook away for the last 5 minutes. Once finished, remove the pan from the heat and let it rest for 10 minutes.
  7. Serve up, making sure you include some of the crusty rice at the bottom and a wedge of lemon. Enjoy.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

Water, Boneless Chicken Thighs, Tomatoes, Paella Rice, Quartered Artichokes [Artichoke, Sunflower Oil, Salt, White Wine Vinegar (contains SULPHITES), Extra Virgin Olive Oil, Sea Salt, Flavouring, Antioxidant (Ascorbic Acid), Acidity Regulator (Citric Acid), Parsley, Basil, Garlic Purée, Red Chilli], Sugar Snap Peas, Prawns (CRUSTACEANS), Olive Oil, Chicken Stock Cubes, Garlic, Paprika, Rosemary, Black Pepper, Saffron, Salt.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold. This product may also contain traces of Eggs, Celery, Mustard, Soya, Wheat.