Ingredients
Method
- In a large frying pan, heat 2 tbsp olive oil over medium heat.
- Add the diced chicken and chorizo to the pan, cooking until the chicken is browned all over (around 5-7 minutes).
- Stir in the garlic, red bell pepper, smoked paprika, and saffron, cooking for another 2 minutes until fragrant.
- Add the dry Qetoe Rice straight into the pan, mixing well to coat in the flavours.
- Pour in the chicken stock, season with salt and pepper, and bring to a gentle simmer. Do not stir.
- Simmer for about 15 minutes, or until the rice has absorbed the stock and is tender.
- Add the prawns and peas to the rice, gently nestling them into the mixture and cooking for an additional 5 minutes until the prawns are pink and cooked through.
Notes
For an extra burst of flavour, serve with a wedge of lemon and a sprinkle of fresh parsley on top!
This recipe replaces traditional rice with Qetoe Low Carb Rice, bringing the carbs down significantly while keeping that authentic paella flavour.
