Chicken and squid paella
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Time to make:
1 min, prep 15 mins, cook 50 mins
$6.21 per serve
(at time of publication)
Full ingredients list:
2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, crushed
200g chicken breast fillets, diced
1 cup arborio rice
1 red capsicum, chopped
1 punnet cherry tomatoes, halved
1 lemon, zested and juiced
3 1/2 cups salt-reduced chicken stock, boiling
150g steamed snow peas, halved
3 tablespoons chopped parsley
200g squid tubes, thinly sliced
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat half the oil in a large pan. Cook onion over medium heat for 5 minutes, until soft. Add garlic and chicken and cook for 3 minutes, or until chicken begins to brown.
Step 2 Add remaining oil and rice. Cook for 2 minutes, stirring continuously to coat rice.
Step 3 Add capsicum, tomatoes and zest with 1 cup stock. Simmer until most of liquid is absorbed.
Step 4 Add another cup of stock and simmer until most is absorbed. Repeat with another cup of stock. When absorbed, add remaining stock and cover.
Step 5 Add snow peas, lemon juice and parsley. Heat for 2–3 minutes. Add squid and cook for 2 more minutes. Serve hot.
Paella is very versatile and can be as simple, or as elaborate, as you like. Try using prawns, mussels, diced sausage (or chorizo), spinach, grated carrot, zucchini... get creative!
About this recipe
First published: April 2010