cals 468 | fat 15g | pro­tein 25g | carbs 59g | serves 8

Women's Health (UK) - - EAT SMART -

250g chicken thighs, boned • 40g spelt flour • 5 tsp co­conut oil • 150g chorizo sausage, sliced • 1 tbsp tomato puree • 1 large onion, chopped • 2 gar­lic cloves, minced • 1 red chilli, sliced (op­tional) • 2 tsp smoked pa­prika • 2 plum to­ma­toes, chopped • 2 cel­ery sticks, finely chopped • 2 hand­fuls of fresh flat-leaf pars­ley leaves, finely chopped • 2ltr chicken stock • 2 pinches of saf­fron threads • 500g paella or risotto rice • 300g mixed seafood • 100g raw prawns, shelled • 150g fresh or frozen peas • salt and pep­per • 2 lemons, cut into wedges

1. Ready to get stuck in? First, pre­heat the oven to 180°C. Now, dust the chicken thighs with the spelt flour and place in a large fry­ing pan over a medium heat, along with 1 tbsp of the co­conut oil. Fry un­til golden, then pop ’em in the oven and roast for 15 mins or un­til cooked through. Set aside.

2. Us­ing the same pan over a medium heat (no wash­ing up re­quired), add the chorizo and fry for 10 mins. Then add the tomato puree, onion, gar­lic, chilli, pa­prika, to­ma­toes, cel­ery, pars­ley and 2 tsp co­conut oil. Fry un­til the onion and cel­ery are soft, stir­ring of­ten.

3. Mean­while, heat the stock in a saucepan, then add the saf­fron. While that’s heat­ing up, add the rice to the chorizo pan and fry for 5 mins, stir­ring con­stantly.

4. Add a quar­ter of the saf­fron-in­fused stock and stir. When the rice be­gins to ab­sorb the stock, add an­other quar­ter – re­mem­ber to keep stir­ring.

5. Once the paella has ab­sorbed all of the liq­uid, add the re­main­ing stock and cover. Sim­mer for 20 mins, stir­ring oc­ca­sion­ally. If it dries out, add a glug of wa­ter. When you’re down to the fi­nal 10 mins (hun­gry yet?), add the seafood mix and stir to com­bine. Down to the fi­nal five? Add the chicken thighs, prawns and peas. Stir to com­bine and sea­son to taste. Serve with lemon wedges. Boom.

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