Chicken and squid paella

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 30 mins

Ingredients

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2 tablespoons olive oil

1 onion, finely chopped

1 clove garlic, crushed

1 cup risotto rice

1 red capsicum, deseeded, chopped

1 punnet cherry tomatoes, halved

1 lemon, grated rind and juice

3 ½ cups hot chicken or fish stock

200g lean cooked chicken, diced

150g steamed or lightly cooked snow peas, halved

3 tablespoons chopped fresh parsley

2 squid tubes, thinly sliced

freshly ground black pepper

Instructions

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1 Heat half the oil in a non-stick pan. Add onion and cook over a medium heat for 5 minutes until softened. Add garlic and cook for a further 2 minutes.

2 Add remaining oil and rice. Cook for 2 minutes, stirring continuously to coat rice with oil, onion, and garlic.

3 Add capsicum, tomatoes and lemon rind with a third of the stock. Simmer gently until most of the liquid has been absorbed.

4 Add chicken with another third of stock. Repeat the process.

5 Add remaining stock. Cover and simmer for 10 minutes, stirring from time to time, or until rice is tender and most stock has been absorbed.

6 Add lemon juice, snow peas and parsley. Heat for 2-3 minutes. Add squid and cook for 2 more minutes. Season with pepper and serve.

Variations

Make it gluten free: Use gluten-free fish stock.

Nutrition Info (per serve)

Calories 447 cal

Kilojoules 1870 kJ

Protein 34 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 7 g

Dietary fibre 4 g

Sodium 910 mg

Calcium 70 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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