A flexible flavourful dish with a hint of paprika. Squeeze over some fresh lemon for an extra kick.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 4 people

Ingredients

• 2 cloves of garlic
• 1 onion, diced
• 1 carrot, diced
• ½ a bunch of fresh flat-leaf parsley, cut finely
• 1 large chicken breast, diced into 2cm cubes
• olive oil
• 2 tsps sweet smoked paprika
• 1 red capsicum, diced in 3cm pieces
• 1 tbsp tomato paste
• 750ml Campbells chicken stock
• 300g paella rice
• 100g frozen peas
• 1 small tub pitted kalamata olives
• 1 lemon

Method

1. Put a large dash of olive oil in shallow frypan or paella pan on medium heat.
2. Crush garlic & add to pan with oil, onion, parsley & carrot.
3. Soften onion then add chicken. Fry for around 5 minutes, stirring regularly.
4. Add the capsicum to the pan and cook for a further 5 minutes.
5. Stir through the tomato paste & add rice. Stir through for a couple of minutes then add 500ml of the chicken stock.
6. Put the lid on your pan and bring it to the boil, reduce to a simmer for 15 minutes, stirring regularly.
7. Add remaining stock once the original addition has absorbed.
8. Stir in the peas & olives, replace the lid, and cook for a further 5 minutes.
9. An extra splash of water or stock may be required depending on your paella’s consistency. Simmer, covered until the rice is cooked through.
10. Serve with lemon wedges on the side.
    

    Steaming & ready to eat!