Quick Chicken and Prawn Paella | Spekko Rice
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Quick Chicken and Prawn Paella

Quick Chicken and Prawn Paella

Cook the rice the day before to make this quick paella.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    1 onion, finely diced
    45 ml (3 tbsp) olive oil
    250 g chicken thighs, deboned, without skin
    5 ml (1 tsp) paprika
    5 ml (1 tsp) cumin
    2,5 ml (1/2 tsp) turmeric
    5 ml (1 tsp) red chilli flakes
    10 ml (2 tsp) crushed garlic
    5 ml (1 tsp) mixed herbs
    1 X 410 g can chopped Italian tomatoes
    250 ml (1 cup) frozen peas
    250 g prawns, cleaned but with shells intact
    45 ml (3 tbsp) butter
    250 ml (1 cup) chopped fresh coriander
    1 lemon, zested
    4 cups cooked Spekko Long Grain Parboiled Rice
    lemon wedges for serving


    1.Sauté onions in olive oil until caramelised. Add chicken and brown.
    2.Add spices, garlic and mixed herbs and sauté for 30 seconds. Add tomatoes.
    3.Leave to simmer for 20 to 25 minutes, adding peas in the last five minutes of cooking.
    4.In a pan, cook prawns in butter and zest of the lemon.
    5.Add rice to the chicken and stir in prawns and chopped coriander.
    6.Serve on rice with lemon wedges.

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