By Sprout / Tuesday, 12 May 2020 / Topics:
Ingredients (Serves 4):
1 Tablespoon olive oil
½ Chorizo sausage, diced
1 Red onion, thinly sliced
1 Red capsicum, thinly sliced
400g Skinless chicken thigh, cut into bite-sized pieces
4 Garlic cloves, thinly sliced
1 Tablespoon smoked paprika
1 Tablespoon tomato paste
300mL Reduced-salt chicken stock
1 Cup instant cous cous
2 Cups baby spinach
½Cup frozen peas, defrosted
⅓ Cup Kalamata olives, pitted
80g Feta, crumbled
¼ Bunch of parsley, leaves picked
1 Lemon, cut into wedges
1. Heat oil in a large frying pan over medium heat. Cook chorizo for 1-2 minutes or until browned and fat is rendered out. Add onion and capsicum and cook for 2-3 minutes or until vegetables have softened. Add chicken and continue to cook for a further 2-3 minutes or until chicken is slightly golden. Add garlic,paprika and tomato paste and cook for a minute or until fragrant.
2.Increase heat to medium-high. Add stock and bring to the boil,before sprinkling over cous cous. Simmer until cous cous has absorbed the liquid and is tender. Stir through baby spinach and frozen peas until warmed.
3.Divide paella between serving bowls and top with olives, feta and parsley leaves. Serve with lemon wedges.
Click here to download the dietary requirement matrix to help you make substitutions.
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