Ingredients

200g/7oz long grain rice
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 tsp smoked paprika or use sweet paprika
1/2 red pepper, diced
1 x 400g tin chopped tomatoes
500 ml chicken stock
1 tbsp tomato puree
170g/6oz cooked prawns
170g/6oz cooked chicken
55g / 2 oz frozen peas
Handful parsley leaves (1 tbsp chopped parsley)

Method:

Put the rice in a colander and rinse well under cold running water. Leave to drain. Heat the oil in a large non-stick frying pan or wok and sauté the onion for 5 minutes, until soft. Add the garlic, paprika, pepper and rice and cook for 3 minutes, stirring constantly, then pour in the chopped tomatoes, stock and tomato puree and add this to the rice.

Bring up to a simmer and cook for around 15 minutes, until the rice is tender and the stock has been absorbed. While the rice is cooking shred the chicken into small pieces and roughly chop the parsley leaves.

Stir the chicken, prawns and peas into the paella and cook for a further 2 minutes, until everything is hot. Scatter over the chopped parsley and serve.

Information: 

Makes 4 portions 
Suitable for freezing