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Very versatile paella

This recipe you can adapt to whatever combo of rice, meat and fish you fancy! Here I've used chicken and prawns and lots of veg so I've a good mix of protein, carbohydrate and vitamins. This is a great pre or post workout meal - helps both to fuel and also to replenish and recover.

Ingredients (serves 2):

  • Half tbsp light olive oil

  • 1 onion chopped

  • 2 crushed garlic cloves

  • 1 tsp paprika

  • Half tsp turmeric

  • 150g paella rice

  • 150g chicken (skinless boneless thigh or breast) cut into chunks

  • 1 red pepper, deseeded and sliced

  • 200g cooked and peeled king prawns

  • 600 ml chicken stock

  • 75g frozen peas

  • Juice of 1 lemon

  • Fresh parsley roughly chopped



Method:

  • Heat the oil in a large wok or frying pan over a medium heat and fry the onion for approx 5 mins

  • Add the garlic, paprika, turmeric, rice, chicken and pepper and cook for a few mins until the chicken is browned

  • Add the stock, bring to the boil, season and simmer for 30 mins over a low heat and stir regularly until the rice is just about cooked and most of the liquid has been absorbed. If you need to add more stock then do.

  • Stir in the prawns, peas, lemon juice and parsley. Cook for a few minutes until the prawns are heated through.

  • Serve!

Adapted recipe from sports nutritionist Anita Bean.


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