1 tbsp vegetable oil<br />
1 onion, finely chopped<br />
1/2 red pepper, diced<br />
1 garlic clove, crushed<br />
1 chicken breast, cut into strips<br />
1 tsp smoked paprika or use ordinary paprika<br />
200 g long grain rice<br />
3 tomatoes, de-seeded & cut into 1cm cubes<br />
500 ml chicken stock<br />
1 tbsp tomato puree<br />
pinch of dried chilli flakes <br />
1/3 tsp of salt <br />
75g peeled prawns <br />
110g frozen peas <br />
3 spring onions, finely sliced <ol>
<li>Heat the oil in a fairly large frying pan and sauté the onion and red pepper for 1 minute, then lower the heat and cook, covered, for about 10 minutes or until softened.</li>
<li>Add the garlic and cook for 1 minute.</li>
<li>Turn the heat up to high and sauté the chicken strips for 2 to 3 minutes or until the chicken turns white.</li>
<li>Add the smoked paprika and the rice and cook gently for 2 minute.</li>
<li>Add the chopped tomatoes.</li>
<li>Mix together the stock and tomato purée and pour this over the rice.</li>
<li>Give it a quick stir and add the chilli flakes and salt.</li>
<li>Cover and cook over a low heat for 12 – 15 minutes or until the rice is tender (check cooking instructions on the packet)</li>
<li>Add the prawns and peas for the last 2 to 3 minutes. Finally, stir in the chopped spring onion.</li>
</ol>
Annabel’s Paella
Add a rainbow to your paella with lots of different meats & veggies, such as tomatoes, red pepper, onions & peas.
