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Paella for 2 recipe

Paella for 2 recipe

5 ratings

This simple paella recipe, for two people, adds fiery chorizo, tender chicken and a medley of seafood to saffron-infused rice Finish with chopped parsley and a fresh lemon wedge for a quick midweek meal full of punchy flavours. See method

  • Serves 2
  • 30 mins
  • 735 calories / serving
  • Gluten-free
  • Dairy-free

Ingredients

  • 1 tbsp olive oil
  • ½ red onion, thinly sliced
  • 130g pot diced chorizo
  • 1 chicken breast, thinly sliced lengthways
  • 1 small red pepper, deseeded and sliced lengthways
  • 100g paella rice
  • pinch saffron
  • 1 chicken stock cube, made up to 500ml
  • 200g frozen seafood selection, defrosted and drained well
  • 100g peas
  • 4 tbsp fresh chopped flat-leaf parsley
  • lemon wedges, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    3080kj
    735kcal
    37%
  • Fat

    32g 46%
  • Saturates

    10g 49%
  • Sugars

    10g 11%
  • Salt

    5.3g 89%

of the reference intake
Carbohydrate 55.2g Protein 55.8g Fibre 6.2g

Method

  1. Heat the oil in a large heavy-based lidded frying pan and cook the red onion and chorizo for 3-4 minutes, stirring until soft, golden in places and the chorizo has released its oil.
  2. Add the chicken breast and red pepper and cook for a further 3-4 minutes until the chicken is cooked through. Add the rice, stir well, then add the saffron and chicken stock. Bring to the boil, then reduce the heat to a gentle simmer and cook for 15 minutes, stirring occasionally and adding a little more stock or water if necessary until the rice is tender.
  3. Add the seafood selection and peas and simmer again for a further 4 minutes until the seafood is piping hot, adding more stock if necessary.
  4. Stir through the parsley and serve with fresh lemon wedges, if you like.

See more Spanish recipes

For top tips on protecting you and yoru family when preparing raw meat and poultry, visit Food Safety in the Home.

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