Chicken & Seafood Paella - Australian Women'S Weekly Recipe

Name: Chicken & Seafood Paella - Australian Women'S Weekly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g mussels; 250 g medium uncooked prawns; 250 g firm white fish fillets; 250 g squid rings; 4 chicken wings (or 1 chicken breast or 2 thighs); 2 tablespoons olive oil; 2 chorizo sausages, thinly sliced (310g); 2 cups arborio rice (or white long grain rice); 1 garlic clove (optional); 3 spring onions, chopped; 1 large green pepper, seeded and chopped; 1 large red pepper, seeded and chopped; 1/4 teaspoon yellow food coloring (or pinch of saffron, crumbled); 1 teaspoon paprika; 1 tablespoon tomato paste; 3 cups vegetable stock; 1 cup dry white wine; 1 1/2 cups frozen peas; 3 medium roma tomatoes, chopped (or 400g tin of diced tomatoes)

Servings: persons

250 g mussels
250 g medium uncooked prawns
250 g firm white fish fillets
250 g squid rings
4 chicken wings (or 1 chicken breast or 2 thighs)
2 tablespoons olive oil
2 chorizo sausages, thinly sliced (310g)
2 cups arborio rice (or white long grain rice)
1 garlic clove (optional)
3 spring onions, chopped
1 large green pepper, seeded and chopped
1 large red pepper, seeded and chopped
1/4 teaspoon yellow food coloring (or pinch of saffron, crumbled)
1 teaspoon paprika
1 tablespoon tomato paste
3 cups vegetable stock
1 cup dry white wine
1 1/2 cups frozen peas
3 medium roma tomatoes, chopped (or 400g tin of diced tomatoes)

1
Scrub mussles, remove beards. Shell and devein prawns, leaving heads and tails intact. Remove and discard wing tips from chicken and cut each wing into pieces at each joint (or cut breast/thighs into bite size pieces).
2
Heat oil in large paella pan or wok and cook sausages until lightly browned. Drain on absorbent paper. Add chicken to pan, cook until browned and tender. Remove from pan.
3
Add rice, garlic, spring onions and peppers to the pan and stir. Stir in saffron, paprika and tomato paste. Add wine, cook, stirring, until it wine is nearly absorbed.
4
Add 1 cup of stock, cook, stirring, until liquid is nearly absorbed. Add remaining stock, cook, stirring, until stock boils.
5
Cover with a lid or foil and simmer for 20 minutes.
6
Add mussels, prawns, peas, tomatoes, fish and calamari, and cook, covered, over low heat until stock is absorbed, rice is cooked and mussels are open.
7
Add chicken and sausages, stir through gently, until heated through.

746

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 250 g mussels, 250 g medium uncooked prawns, 250 g firm white fish fillets, 250 g squid rings, and more.

Yes, Chicken & Seafood Paella - Australian Women'S Weekly falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken & Seafood Paella - Australian Women'S Weekly

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