Ingredients

280g (2 large) Truss Tomatoes, chopped
2 tbs olive oil
200g chicken breast fillets, chopped
280g (1 medium) brown onion, finely chopped
3 garlic cloves, crushed
1 tbs smoked paprika
130g (1) chorizo, chopped
1 cup Medium Grain rice, rinsed
3 cups reduced-salt chicken stock
400g (12) king prawns, peeled, deveined, tail left on
200g (1 small) red capsicum, chopped
200g (1 small) green capsicum, chopped
1/2 bunch (approx 2 cups) Kale, shredded
lemon wedges, to serve

If you love the Spanish lifestyle of sharing food and enjoying the company of friends and family, then you will love preparing a wonderful seafood paella like this recipe which is staked full of goodness and seasonal vegetables. Simply serve with a fresh garden salad.

Rating

Preparation

Heat half the oil in a 24cm (base) paella or deep frying pan over medium-high heat. Add chicken and cook for 3-4 minutes until light golden. Remove to a plate. Add remaining oil with the onion, garlic, paprika and chorizo, cook until soft.
Add rice, Truss Tomatoes and 2 ½ cups of the stock. Stir, then spread the rice evenly over the base of the pan and bring to the boil. Reduce heat to medium-low, simmer, uncovered without stirring for 10-15 minutes until almost all liquid is absorbed.
Stir in the chicken, prawns, capsicum, cabbage and remaining stock. Cover and cook for 5-10 minutes until the prawns turn pink.
Season with pepper. Serve with lemon wedges.