At WW all your favourite foods are on the menu.
Chicken & Chorizo Paella
Recipe by WW Coach Deirdre McDonald
This is the kind of special meal you would enjoy in a restaurant, but it’s really easy to make at home and low in SmartPoints
2 Chicken or Vegetable stock cubes
A pinch of saffron threads (optional) (See tip below)
Low fat cooking spray
1 Onion, large, chopped
1 garlic clove, large, chopped
240g Paella rice
160ml White wine
55g Chorizo sausage, sliced or cubed
660g Chicken fillet, skinless, cut into bite-sized chunks
150g Frozen peas
1 handful Parsley, flat leaf, fresh, chopped
- Crumble the stock cubes into a jug & add 700ml boiling water. Stir well, then add the saffron (if using) and leave to infuse.
- Heat a large pan and coat with low fat spray. Add the onion and sauté for 4-5 minutes to soften it, then add the garlic and cook for 1 minute more. Now add the rice and cook, stirring for 1 minute, then pour in the wine and let it bubble up before adding the saffron stock. Bring to the boil, then reduce and simmer and cook for 10 minutes.
- Meanwhile in a separate non-stick pan, fry the chorizo cubes for 1 – 2 minutes until they release their oil, then add the chicken. Cook together briefly until the meat is lightly coloured, then remove from the heat and set aside. Once the rice has cooked for 10 minutes, stir in the chorizo, chicken and peas. Cook for a further 10-15 minutes, or until the rice is tender and the chicken is cooked through, stirring occasionally to prevent the rice sticking to the bottom of the pan.
- When the rice is nearly ready, add the parsley and heat through for 1 – 2 minutes. Divide between 4 bowls and serve with a green salad dressed with a good squeeze of lemon juice.
TIP: A few strands of saffron will give this paella an authentic fragrance and colour. If you don’t have saffron, you can use a pinch of turmeric powder instead – add it with the garlic, being careful not to let it burn.