Servings
4
Prep time
Cook time
Recipe
Ingredients
- 500g chicken breast, diced
- 50g oyster mushrooms
- 2 tbsp olive oil
- 1 onion, diced
- 2 tsp minced garlic
- 1 red capsicum, diced
- 1 green capsicum, diced
- 1 cup Arborio rice (or other short-grain rice)
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp saffron threads
- 2 cups vegetable broth
- 400g tin diced tomatoes, undrained
- 2 cups frozen peas
- Salt & pepper, to taste
- Salt & pepper, to taste
- Fresh parsley, to garnish (optional)
Method
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion and minced garlic and sauté for 2-3 mins or until the onion is translucent.
- Add the diced capsicums and sauté for an additional 4-5 mins or until the vegetables start to soften. Set aside.
- Heat a small amount of olive oil in the skillet and brown the chicken, turning frequently until cooked through.
- Stir in the Arborio rice, smoked paprika, ground turmeric and saffron threads and add the cooked vegetables. Toss to coat.
- Stir in the Arborio rice, smoked paprika, ground turmeric and saffron threads and add the cooked vegetables. Toss to coat.
- Stir in the Arborio rice, smoked paprika, ground turmeric and saffron threads and add the cooked vegetables. Toss to coat.
- Add the frozen peas to the pan and stir. Cook for an additional 3-5 mins or until the peas are heated through.
- Remove the pan from heat and let it sit, covered, for a few mins. Season with salt and pepper.
- Serve the paella hot, garnished with fresh parsley (if desired) and lemon wedges.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
