Paella mixta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 400g can chopped tomatoes
- 600ml chicken stock
- 1 heaped tsp smoked paprika
- 2 pinches of saffron
- 1 onionchopped
- 3 garlic clovescrushed or finely chopped
- 4 tbsp olive oil
- 300g paella rice
- 4 skinless, boneless chickenthighs, cut in half
- 200g chorizosliced
- 85g frozen peas
- 150g raw king prawnspeeled if you like
- 250g musselscleaned
- 1 lemonquartered (optional)
Nutrition: Per serving
- kcal733
- fat33g
- saturates9g
- carbs64g
- sugars8g
- fibre5g
- protein42g
- salt3.2g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Combine the tomatoes, stock, paprika and saffron in a large heatproof jug, then microwave for 5 mins on high, or until steaming hot. Or, heat in a pan on the hob.
step 2
Put the onion and garlic in a large ovenproof frying pan or roasting tin, drizzle over the olive oil and stir to coat. Roast for 20 mins, or until the veg is starting to brown.
step 3
Stir in the rice, chicken, chorizo and hot stock mix. Season and bake for 20 mins (don’t cover the pan).
step 4
Gently stir in the peas, dot over the prawns and press the mussels in, hinged-side down, so they’re standing up. Arrange the lemon wedges around the edge, if using. Bake for 5-10 mins more until the rice, chicken and prawns are cooked, and the mussels have opened (discard any that stay shut). Check for seasoning, and serve.
