Paella is a great option if you have a hungry brood to feed and don't have the time or patience to be stove-bound. Once everything is in the pan, you can walk away for 20 minutes. This chicken and asparagus version is super tasty. Make the broad bean pesto if you can be bothered - it is gorgeous.
Sweat off the chorizo, the chillies and all of the vegetables except the tomato, in olive oil at a medium heat until soft. Add the rice, and stir in quickly. Add the tomato, and cook for 3-4 minutes.
Pour the wine in and bring the mixture to the boil. Add the stock 100ml at a time. After 20 minutes, add the asparagus, and leave to cook for another 5 minutes before adding the chicken, the garlic (from roasting the chicken) and paprika. Season and drizzle with olive oil.
To make the pesto - Toast the almonds in a pan. Remove the pan from the heat, combine all of the pesto ingredients and blitz in a food processor and season to taste.
To serve, put a generous helping on a plate, and garnish with the pesto.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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