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
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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.
Variations
Make it gluten free: Use gluten-free fish stock.
Nutrition Info (per serve)
-
Calories 447cal
-
Kilojoules 1870kJ
-
Protein 34g
-
Total fat 13g
-
–Saturated fat 3g
-
Carbohydrates 50g
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–Sugars 7g
-
Dietary fibre 4g
-
Sodium 910mg
-
Calcium 70mg
-
Iron 3.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
