Protein Packed Paella

The weather and cheap cocktails are two variables that normally draw us Scots to Spain. In my opinion, Spanish food also plays an important role too, not only is it simple but its also very nutritious and tasty. Not to forget its way more colourful and inviting than your bog standard fish and chips.
I had originally made this dish for 16 but remade it the other day for 2 making it easier for you all to follow the recipe. Each serving of this dish comes to around 560 cals providing 42g of protein, 64g of carbs and 16g of fat. It's the perfect plate of food to wash away those winter blues and is ready in around 30 mins. 

Method -

• Finely chop your garlic cloves, dice your onions and cut your chicken and chorizo into small chunks.

• Add coconut oil to a hot pan and cook your chicken on a medium to high heat for around 8-10 mins. Then remove your chicken from the pan, before throwing in your chopped garlic and onions.

• Cook until your onions have browned slightly and then throw in your chorizo.

• Once the chorizo releases its oils add your paprika and tumeric before mixing in your rice.

• Allow the rice time to adsorb the oils before adding 1 stock cube and 4 cups of boiling water. Stir well then add a pinch of saffron before mixing in your peas.

• Keep on a medium heat for a few minutes before re-adding the cooked chicken. Leave to cook on a low to medium heat for 5 mins then add your prawns.

• Cover the pan with foil and leave to cook for a few minutes. Garnish with some lemon and enjoy, this super simple tasty dish. (that serves 2)

  
  

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