• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 200 g Spanish paella rice
  • 1 large pinch saffron or turmeric
  • 2 medium tomatoes, skinned and finely chopped
  • 450 ml pouch fresh chicken stock
  • 120 g frozen peas or soy beans, defrosted
  • 225 g pack frozen raw jumbo king prawns, defrosted
  • 75 g Spanish diced chorizo
  • 2 tbsp mayonnaise
  • ½ garlic clove, peeled and crushed
  • ½ lemon, sliced to garnish
  • 1 tbsp chopped parsley, to garnish


  1. 1

    Heat the oil in a large, deep frying pan. Add the onion and celery, cover and cook gently for 10 minutes. Stir in the 2 garlic cloves and rice, then crumble in the saffron strands or add the turmeric. Cook for 2 minutes, stirring continuously.

  2. 2

    Add the tomatoes and stock, then bring to the boil, cover and turn down to a simmer for 10 minutes. Add the peas or soy beans, cover and cook for a further 5 minutes, adding the prawns a couple of minutes before the end until cooked through.

  3. 3

    Meanwhile, cook the chorizo in a non-stick frying pan for 5 minutes until golden. Add to the rice. Mix the mayonnaise with the garlic and serve dolloped onto the paella with slices of lemon and some chopped parsley.

Nutritional Details

Each serving provides
  • Energy 2357kj 563kcal 28%
  • Fat 21.8g 31%
  • Saturates 4.8g 24%
  • Sugars 7.2g 8%
  • Salt 3.4g 57%

% of the Reference Intakes

Typical values per 100g: Energy 461kj/110kcal

Each serving provides

57.0g carbohydrate 5.9g fibre 31.8g protein

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