Photo by Josh Eleazar on Pexels
Mixed Paella with Chicken and Prawns
Paella rice simmered with stock and saffron, browned chicken and stirred sofrito of onion, garlic and tomatoes, plus beans and prawns.
- 160 g bomba rice
- 300 g chicken thighs boneless
- 200 g raw king prawns
- 600 ml chicken stock
- 1 pinch saffron threads
- 1 small onion
- 1 medium red pepper
- 100 g green beans
- 3 pieces garlic cloves
- 200 g chopped tomatoes tin
- 4 tbsp olive oil
- 1 whole lemon
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat stock in a pan and steep saffron threads in it. Keep warm.
- Step 2
Cut chicken into chunks and season. Heat 2 tbsp olive oil in a paella pan or large skillet.
- Step 3
Brown chicken pieces for 5-6 minutes, then remove and set aside.
- Step 4
Add remaining oil, cook diced onion for 3 minutes, then add minced garlic for 1 minute.
- Step 5
Add chopped tomatoes and cook for 3 minutes until reduced.
- Step 6
Stir in rice, coating with the sofrito for 2 minutes.
- Step 7
Pour in hot saffron stock, add chicken back to pan with sliced red pepper and green beans.
- Step 8
Simmer for 15 minutes without stirring, rotating pan occasionally for even cooking.
- Step 9
Add prawns in final 5 minutes, cooking until pink and rice is tender.
- Step 10
Let rest for 5 minutes, then garnish with lemon wedges before serving.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
