250 gm cooked brown rice
10 cooked cocktail prawns, tails removed
1 or 2 chicken tenderloins
4 slices chorizo, quartered
1 pork sausage, cooked and chopped
5 julienne slices red capsicum
5 julienne slices yellow capsicum
5 raw green beans, halved at angle slice
Tbspn of frozen peas
2 slices white onion, roughly chopped
Fry the tenderloins in a medium sized frypan (you’ll keep using this for the whole dish) until they’re cooked and a bit crispy.
Remove the chicken from the pan, chop into 2cm pieces and set aside.
Add onion and green beans to the pan and saute over low-medium heat for a minute or two.
As onion and beans start to colour, add the capsicum and peas and raise heat to medium-hot.
Fold in rice, add a splash of stock and stir.
Add sausage, chorizo, chicken and prawns. Stir and add more stock to stop it sticking to pan.
Season with a good dash of paprika, a pinch or two of turmeric, salt and pepper. Add a good squeeze of lemon juice and stir gently to fold everything through.
From the time you add the rice, it should only take 3-4 minutes – everything is already cooked so you’re just blending and heating them.
Unlike a real paella, you’re only adding the stock to keep the dish from frying up (and for flavour).
When it’s all nice and hot, serve it up.