PRAWN CHICKEN AND PEA PAELLA Recipe



PRAWN CHICKEN AND PEA PAELLA

Ingredients:

• 2 Tbsp Flora Original spread
• 2 Tbsp olive oil
• 500 gm chicken breast fillets, thinly sliced
• 500 gm green prawns, peeled, deveined
• 1 medium brown onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsp smoked paprika
• 400 gm can diced tomatoes
• 1 Continental Stock Pot Chicken
• 2½ cups water
• ½ tsp saffron threads
• 1 cup short-grain rice (such as arborio or Spanish)
• ½ cup fresh or frozen peas
• ¹⁄³ cup flat-leaf parsley leaves, roughly chopped, to serve
• 2 lemons, cut into wedges

Directions:

• Heat spread and oil in a large, heavy-based pan over a medium-high heat.
• Add chicken and cook until browned. Transfer to a plate and set aside.
• Add prawns to pan and cook, turning, for 2 minutes or until they change colour. Transfer to a plate and set aside.
• Add onion to pan and cook for 3 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute.
• Add tomato, Stock Pot Chicken, water and saffron, stir until combined, then bring to the boil.
• Stir in rice, then reduce heat to low and simmer for 15-20 minutes or until rice is tender.
• Return chicken to pan with peas and stir to combine. Cook for 2 minutes or until heated through, then add prawns and stir to coat in the mixture.
• Sprinkle with parsley and serve with lemon wedges.

ENJOY THE RECIPE!!! HAPPY COOKING....