Summer paella

Ingredients

1 tbsp olive oil
100g Sainsbury’s ready-diced onion or 1 small onion, diced
90g Sainsbury’s Mini Chorizos for Cooking, diced
230g pack Sainsbury’s Paella Rice Kit
500ml good quality chicken stock, hot
100g El Navr Whole Piquillo Peppers from Sainsbury’s, or ready roasted peppers
200g peeled raw king prawns, deveined
Small bunch of fresh coriander, leaves roughly chopped

Ingredients

1 tbsp olive oil
100g Sainsbury’s ready-diced onion or 1 small onion, diced
90g Sainsbury’s Mini Chorizos for Cooking, diced
230g pack Sainsbury’s Paella Rice Kit
500ml good quality chicken stock, hot
100g El Navr Whole Piquillo Peppers from Sainsbury’s, or ready roasted peppers
200g peeled raw king prawns, deveined
Small bunch of fresh coriander, leaves roughly chopped

Method

Heat the oil in a sauté pan, add the diced onion and chorizo and fry for 5 minutes. Stir through the paella mix and toast the rice for a couple of minutes, then pour over the hot stock. Cover and leave to simmer gently for 10 minutes. Stir through the roasted peppers and the prawns, then season well.
Cover and simmer for 5 minutes more until the rice is tender and the prawns are cooked through. Mix in the chopped coriander to serve.

Method

Heat the oil in a sauté pan, add the diced onion and chorizo and fry for 5 minutes. Stir through the paella mix and toast the rice for a couple of minutes, then pour over the hot stock. Cover and leave to simmer gently for 10 minutes. Stir through the roasted peppers and the prawns, then season well.
Cover and simmer for 5 minutes more until the rice is tender and the prawns are cooked through. Mix in the chopped coriander to serve.

delicious. tips

Leftover chicken can be added to this recipe.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Steven furnival says:

13th Jul 2015 at 6:01 pm

I love this recipe because it sends my tastebuds on Oléday!

Log in to Reply