EASY CHORIZO, PEA & PRAWN PAELLA 

Nutritional values per serving: Servings: 2 

calories 354, protein 20.8g, fat 15.9g (saturated 4.9g), carbs 30g (sugar 8.2g), sodium 2g 

INGREDIENTS 

• 1 tsp olive oil 
• 80g chorizo, thinly sliced 
• 1 small red onion, diced 
• ½ red bell pepper, diced 
• 2 cloves of garlic, finely chopped 

• 1½ tsp tomato puree 
• 1 tsp smoked paprika 
• 120g Bomba paella rice 
• 350ml chicken stock, hot 
• 100g raw king prawns, peeled 

• 80g frozen peas, thawed 
• small bunch (10g) flat leaf parsley, chopped 

METHOD 

• Heat the oil in a large paella pan or frying pan on medium heat and fry the chorizo for about 3 minutes. Add the onion, bell pepper and garlic and cook for about another 10 minutes. Stir in the tomato puree and paprika and cook for another minute. 
• Add the rice, stir well to coat and cook for another minute. Add the chicken stock and simmer for 10 minutes. Add the prawns and peas and cook for a further 5 minutes, or until the prawns are pink, the rice nearly cooked through and most of the liquid absorbed. 

• Remove from the heat and set aside with the lid on for 5 minutes to allow the rice to absorb any remaining liquid and finish cooking. 
• Scatter over the parsley. 

CLICK HERE TO GET THE MENU

ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food