Chicken and squid paella

Serves: 4
Time to make: 30 mins

Total cost: $ 14.80 / $ 3.70 per serve

(at time of publication)

Ingredients

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

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.

Nutrition Info (per serve)

Kilojoules 1870kJ

Calories 447cal

Protein 34g

Total fat 13g

–Saturated fat 3g

Carbohydrates 50g

–Sugars 7g

Dietary fibre 4g

Sodium 910mg

Calcium 70mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.