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Kelly's paella

A fantastic mid-week dish that is quick and easy to make and tastes even better the next day!

Ingredients

  • 250g chicken breast, thinly sliced
  • 2 chirozo sausages, sliced
  • 250g raw prawns
  • 1 onion, sliced
  • 3 garlic cloves garlic, crushed
  • 1 red capsicim, diced into chunks
  • ¾ cup peas
  • 2 teaspoons smoked paprika
  • salt and pepper to taste
  • 200g orzo (or any other rice style pasta)
  • 750ml chicken stock, hot
  • 1 x 400g tin chopped tomatoes
  • ½ teaspoon dried chilli powder (optional)
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Method

  1. Sauteé chirozo slices until brown. Remove from pan.
  2. In the same pan, lightly sauteé chicken slices until just cooked. Remove from pan.
  3. Sauteé onion, garlic and capsicum until cooked.
  4. Add smoked paprika and cook for 30 seconds to release flavours.
  5. Add tomatoes and cook for 1 minute.
  6. Add pasta and stock, bring to boil and cook for 5 minutes or until pasta is al dente.
  7. Add prawns, peas, chicken and chirozo, cover and cook for a further 5 minutes or until prawns are cooked through.
  8. Season to taste and serve with a green salad.
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