Paella-Style Chicken and Prawns

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 1pcs capsicum
• 1bunch parsley
• 300g free-range chicken thigh fillets
• 2g dried oregano
• 1pcs vegetable stock cubes
• 400g diced tomatoes
• 10g Spanish seasoning
• 150g arborio rice
• 200g peeled prawns
• 150g peas
• 50g smoky aioli
• 250ml (1 cup) boiling water
• 15ml olive oil
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Finely chop the onion. Crush or finely chop the garlic. Cut the capsicum into small chunks. Finely chop the parsley, including the stems.
2. Step 2 — Prep chicken and stock
   Cut the chicken into 3cm chunks. Combine the chicken and 1 tsp dried oregano* in a bowl and season with salt and pepper. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
3. Step 3 — Brown chicken
   Heat 2 tsp olive oil in a large wide ovenproof frypan over medium-high heat (if you don't have a suitable ovenproof pan, just use a frypan, then transfer to a baking dish in step 5). Cook the chicken, turning occasionally, for 3-5 mins until browned (the chicken won't be cooked through). Remove from the pan.
4. Step 4 — Start paella
   Heat 2 tsp olive oil in the same pan over medium heat. Add the onion, garlic and capsicum, season with salt and pepper and cook, stirring regularly, for 5 mins or until softened. Stir in the tomatoes, stock and 2 tsp Spanish seasoning* and bring to a simmer. Add the rice and cook, stirring, for 1 min or until well combined.
5. Step 5 — Bake paella
   ADD PRAWNS OPTION Press the chicken on top of the rice mixture, cover the pan with a lid or foil and transfer to the oven. Bake for 25 mins. Press the prawns on top of the rice mixture, cover the pan and bake for a further 5 mins or until the chicken and prawns are cooked through, the rice is tender and the liquid is absorbed.
6. Step 6 — Get ready to serve
   Meanwhile, bring a small saucepan of water to the boil. Add the peas, return to the boil and cook for 2 mins or until tender. Drain. Stir the peas, half the parsley and ½ tsp sugar into the paella. Taste, then season with salt and pepper. Divide the paella among bowls. Scatter over the remaining parsley and serve with the aioli.

Allergens

Crustacean, Egg