Kicking off your weekend, it can be hard to stay on the right eating track when you’re trying to squeeze in catch-ups, gym time and your daily to-do lists!
Each week, we’ll bring you one quick recipe with lots of health benefits. Using common ingredients you’ll find in the fridge, press (or local shop at a push!), take the hassle out of home-cooking with this fast meal.
This week… we’re giving you a taste for summer with this quick and easy-to-make paella.
Perfect for a party, or an easy dinner party – add chillies, mussels or peppers depending on tastes!
- Prep Time - 15 minutes
- Cooking Time - 30 minutes
Ingredients
- 1 tbsp olive oil
- 500g chicken fillet breasts, cut into bite-sized pieces
- 1 onion, finely chopped
- 1 chorizo sausage, chopped
- 200g Basmati rice
- 1 tsp ground turmeric
- 425g canned chopped tomatoes, drained
- 1 red pepper, chopped
- 2 garlic cloves, crushed
- 1 small red chilli, de-seeded
- 500ml chicken stock cube
- 250g cooked prawns, peeled
- 425g cannellini beans, drained
- 100g of green beans, blanched and refreshed in cold water
- 2 tbsp chopped coriander leaves
- Lemon wedges to serve
Method
- Heat the oil in a large, deep frypan over medium heat.
- Cook the chicken pieces in batches for 3-4 minutes, turning until golden and cooked through. Remove and set aside to drain on paper towel.
- Add the onion and chorizo to the pan and cook, stirring occasionally, for 1-2 minutes until the chorizo begins to crisp. Add the rice and turmeric and cook, stirring, for 2 minutes, then add the drained chopped tomatoes, capsicum, garlic, chilli and stock.
- Bring to the boil, then reduce the heat to medium-low and cook, stirring occasionally for 15 minutes or until all the liquid has been absorbed. Return the chicken to the pan with the prawns, cannellini beans and green beans.
- Toss and heat through for 1 minute.
- Stir in the coriander and serve immediately with lemon wedges.
Recipe adapted from Taste Network Australia 
