Span­ish Paella Salad

So quick and easy to put to­gether, this salad is just as flavour­some us­ing cooked chicken pieces on the bone.

Woman's Weekly (UK) - - Cookery -


250g (9oz) raw frozen prawns, de­frosted 250g pouch Mer­chant Gourmet Span­ish-Style Grains & Rice

125ml (4fl oz) dry white wine

125ml (4fl oz) chicken stock

120g (4oz) frozen peas, de­frosted

150g (5oz) cherry toma­toes, halved

90g (3oz) green olives 1 lemon, cut into wedges

Pre­heat grill. Place prawns on grill


pan and grill for 2-3 min a side, un­til just pink all over and cooked through. Re­move and al­low to cool.

In a large fry­ing pan, heat Span­ish­style 2 grains and rice with white wine, chicken stock and peas. Cook over a high heat un­til just boil­ing.

Take off the heat and al­low to stand 3

for a few min­utes to cool – the rice will ab­sorb the wine and stock. Stir in cooked prawns, cherry toma­toes and olives, and top with lemon wedges.

PER SERV­ING: 264 cals, 9g fat, 1.5g sat fat, 23g carbs

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