Gluten Free, Dairy Free
Elevated perfect paella
60 mins
Intermediate
2 Servings
One of our all-time favourite vacation recipes is paella, which is why it’s another of our flavours of staycation recipes – so it can be enjoyed as much at home as it is in the Spanish sun.
About This Recipe
One of our all-time favourite vacation recipes is paella, which is why it’s another of our flavours of staycation recipes – so it can be enjoyed as much at home as it is in the Spanish sun. Here then is our healthier, more Elevated recipe of the Spanish classic.
The key is to use a short-grain, paella-specific rice if you can find one. Bomba is the classic paella rice, so-called as the grains swell into little bomb shapes as they absorb the cooking liquid. In our case that’s our nutrition-packed Bone Marrow Broth and Tomato Fondue Brilliant Bases.
We’re also packing the recipe with loads of colourful veggies for a full range of plant-based nutrients and adding chicken breast, omega-3 rich prawns and chorizo for a healthy dose of protein.
It's worth noting that while the recipe here serves two, the portions are super generous and there will be more than enough left over for seconds or tomorrow’s lunch. You can, of course, double and triple the amounts to cook for larger parties.
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Ingredients
2 chicken thighs, skin-on bone-in
200g/7oz headless raw shell on tiger prawns
100g/4oz cooking chorizo (diced)
200g/7oz fine green beans
1 medium onion diced
1 small carrot diced
1/2 red pepper diced
4 cloves of garlic crushed
1/2 small head of fennel diced
2 small sticks of celery diced
1 small red chilli de-seeded and diced
200g/7oz short grain bomba or paella rice
500g/18oz BB Bone Marrow Broth
200g/7oz BB Tomato Fondue (OR 2 plum tomatoes cut into concasse style)
Salt
Black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1 rosemary sprig
1 bay leaf
50g/1.8oz olive oil
5 teaspoon sherry or apple cider vinegar
Nutrition Per Serving
Calories
635
Fats
23G
Carbs
63G
Protein
43G
Method
Dice down all your vegetables and slice the chorizo
Heat a solid-bottomed open pan over a medium flame
Add the olive oil and, when hot, add the chicken thighs skin side down to seal off and colour up until golden brown
Flip over after 4-5 minutes to seal the flesh side, cook for another 4-5 minutes
Add the diced vegetables and chorizo sausage and cook out until reduced by half in volume, gently stirring so as not to stick
Add the spices, diced red chillies, smoked paprika, turmeric and crushed garlic
Cook for 2-3 minutes then add the rice and turn over to mix and coat
Deglaze the pan with the vinegar, then add the Tomato Fondue and the Bone Marrow Broth
Stir to distribute and ensue the rice is submerged, add the rosemary and bay leaf, bring to a gentle simmer and cover with a paper cartouche or butter wraps to retain the heat and liquid
Allow to simmer gently for circa 20 minutes, DO NOT stir, the rice will cook out and absorb the flavours and nutrients
When the rice becomes just al dente, add the fine green beans and prawns, recovering with the paper cartouche to poach for a further 8-10 minutes
The chicken thighs will have braised and cooked through but use a thermometer to ensure they have gone past 75C/170F to be food safe
The beans should still be crip and the prawns cooked to pink in colour with the rice becoming slightly sticky to the base, yet fluffy
Taste the rice base and adjust for seasoning black pepper and sea salt crystals
Serve in the pan and enjoy