Paella-style frittata recipe

  • Serves 4
  • 15 mins to prepare 20 mins to cook
  • 590 calories / serving
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  1. Heat the oil in a large heavy based frying pan or paella pan and cook the chorizo, onions and chicken over a moderately high heat for 5 minutes until the onions are soft and the chicken is cooked through, with no pink showing. Add the peppers, smoked paprika and saffron and cook for a further 3-4 minutes until beginning to soften.
  2. Add the prawns and heat through, stirring for 1 minute, then beat the eggs with the parsley and pour over the ingredients in the pan and cook over a moderate heat for 5 minutes until the base is set. Meanwhile preheat the grill and cook under a preheated grill for 4-5 minutes until the top is set and golden. Garnish with fresh thyme leaves and cut into wedges to serve and serve with a simply dressed green salad.

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  • Ingredients

  • 3tbsp olive oil
  • 225g spanish chorizo ring, thinly sliced
  • 1 red onion, thinly sliced into rings
  • 300g chicken breast, cut into thin strips
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • ½tsp smoked paprika
  • pinch saffron
  • 125g (4oz) cooking prawns
  • 5tbsp fresh chopped parsley
  • 8 eggs
  • thyme to garnish
  • Energy 2445kj 590kcal 29%
  • Fat 41g 59%
  • Saturates 12g 60%
  • Sugars 8g 9%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 15.4g Protein 40.4g Fibre 2.6g


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