Paella-Style Rice with Chicken & Shrimp
with chorizo, green beans & tomato salad
Paella comes from the Spanish region of Valencia. Did you know that the name of this Mediterranean dish means "frying pan" in the Valencian dialect?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Bell pepper
1 teaspoon
Ground turmeric
½
Tomato paste
75 g
Risotto rice
½ piece
Lemon
60 g
Shrimp
(Contains Crustaceans)
25 g
Diced chorizo
¼ piece
Carrot
½ piece
Onion
40 g
Green beans
100 g
Chicken thigh strips
1 teaspoon
Piri piri seasoning
5 g
Fresh flat leaf parsley
(May be present Celery)
1 piece
Tomato
Not included in your delivery
½ tablespoon
Extra virgin olive oil
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
400 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Chop the onion and cut the carrot into thin crescents. Chop the bell pepper into strips. Discard the tips of the green beans and then cut into thirds. Cut the tomato into wedges and transfer to a bowl along with the balsamic vinegar and extra virgin olive oil. Season to taste with salt and pepper, then toss well to combine.
Heat half of the olive oil in a large wok or deep frying pan over medium heat. Fry the onion and the carrot with the turmeric and the piri piri seasoning* for 3 minutes, then stir in the bell pepper and fry for 2 more minutes.
*Take care, this ingredient is spicy! Use as preferred.
Add the tomato paste and fry for 1 minute, then add the risotto rice and 350ml stock per person (you will use the rest of the stock later). Bring to a boil and allow the rice to cook gently for 15 minutes, covered, stirring regularly. Add the green beans and cook for 12 more minutes.
Cut the lemon into wedges and finely chop the parsley. Pat the shrimp dry with kitchen paper. Heat the rest of the olive oil in a frying pan over high heat and fry the chicken with the chorizo and the shrimp for 3 minutes (see Tip).
Tip: the proteins don't need to be done yet as they'll finish cooking later in the paella.
Remove the lid and stir in the rest of the stock, then transfer the shrimp, chicken and chorizo to the paella, along with their cooking juices. Mix well and allow to cook gently for 3 more minutes, or until the chicken and shrimp are done. Season to taste with salt and pepper.
Serve the paella on plates and squeeze over 1 lemon wedge per person. Garnish with the parsley. Serve with the tomato salad and the rest of the lemon wedges alongside.