Paella

Name: Paella
Yield: Makes 4 portions
Ingredients: 2 garlic cloves, crushed; 80 g/3 oz cooked squid rings; 100 g/3½ oz cooked small prawns; 3 tbsp tinned sweetcorn; 50 g/2 oz frozen peas; 900 ml/1½ pints chicken stock; ½ red pepper, deseeded and diced; 1 skinless chicken breast, diced; juice of ½ small lemon; salt and pepper; 2½ tbsp sunflower oil; 2 onions, chopped; ½ tsp sweet smoked paprika; ¼ tsp turmeric; 250 g/9 oz paella rice; 1 tbsp chopped fresh thyme leaves; 100 g/3½ oz white mushrooms, sliced; 1 tsp tomato puree

Preparation info

Makes
4
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

Bursting with bright colours, this dish is sure to catch the eye of any hungry tums in your midst. It’s also packed with lots of chicken, seafood and veggies for a nutritious boost.

Ingredients

2½ tbsp sunflower oil
2 onions, chopped
½ red pepper, deseeded and diced

Main course
Gluten-free

Method

Heat 1½ tablespoons of the oil in a large frying pan over a medium heat, add the onions, red pepper and garlic and fry for 3–4 minutes, then add the paprika, turmeric, tomato puree and mushrooms and fry for 2 minutes. Add the rice and stir to coat it in the mixture, then add the stock, bring to the