BACON & EGG PAELLA
Preheat oven to 200°C. Heat oil in a large paella pan or ovenproof frying pan over medium-high heat. Add bacon, chorizo and black pudding and fry, turning occasionally, for 8-10 minutes until browned. Transfer with a slotted spoon to a plate. Add thyme and passata to pan, stir to combine and bring to the boil. Add rice, saffron and paprika and cook for 2 minutes. Add meats, stock and 1 cup (250ml) water, season and return to the boil, then reduce to a simmer and cook, stirring occasionally, for 12 minutes. Pour egg over rice, cover and bake in oven for 8 minutes or until egg is set. Scatter with parsley and serve with bread.
PER SERVE • 19G PROTEIN • 8G SAT FAT • 55G CARB • 4G SUGARS • 1290MG SODIUM • 545 CAL (2275KJ)