A recipe of Gino D’acampo. Syn the chorizo and wine to adapt to slimming world


Olive oil or frylight
8 chicken thigh pieces deboned de skinned
200 g prawns
250 g mussels
chorizo sausage chopped into small chunks
1 red pepper, sliced
100 g peas
1 onion, sliced
A pinch of chilli flakes
2 tsp smoked paprika
730 ml hot chicken stock
A large pinch of saffron I used turmeric
600 g paella rice
125 ml white wine
1 tin chopped tomatoes
1 small bunch of parsley
3 cloves garlic, finely chopped
The zest of 1 lemon

1. Heat up a generous splash of olive oil ( frylight a pan) in a paella pan and add the chicken. Once the chicken has started to brown, stir in the chorizo, pepper, onion garlic and chilli. Cook until the vegetables have softened, before adding the smoked paprika.

2. Mix the saffron with the hot stock.

3. Stir in the rice and allow to toast for a few minutes, followed by the wine. Allow to boil to remove the alcohol then add the stock and chopped tomatoes. Season with a little salt, stir once, cover and leave for about 15 minutes.

4. Add the prawns, mussels and peas. Cover loosely with some foil or lid and cook over a very low heat for another 5 minutes or until the rice is cooked.

sprinkle parsley and squeeze lemon to serve