SEAFOOD PAELLA

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

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.