PAELLA WITH CHICKEN, KING PRAWNS & CHORIZO
Chicken, king prawns and Spanish chorizo on a bed of our paella rice, cooked in lobster stock then topped with fresh parsley and red pepper flakes. Perfect!
How to Cook
- This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas
mark 7. (Be careful not to grill by mistake!) - Remove the film but leave the paella in its wooden tray*.
- IMPORTANT! Unfold the foil we’ve hidden under the wooden tray and tightly wrap over the wooden tray.
- Place the foil-topped wooden tray in the centre of the oven and cook for 35 minutes.
- Leave to stand for 2 minutes. Before serving, remove the foil and stir the sauce and rice together. Make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.
-
Ingredients
Water, onions, rice, chicken (13%), prawns (7%) (king prawns (crustaceans), salt), white wine, tomatoes, red peppers, chorizo (3%) (pork, paprika, salt, garlic), rapeseed oil, tomato pureé, fish stock (dried potato, fish stock, dried cod (fish), salt, sunflower oil, lemon juice concentrate, lemon juice, onion powder, anchovy (fish)), lobster stock (water, tapioca starch, lobster extract (crustaceans), cornflour, salt, sugar, tomato puree, yeast extract, anchovy (fish), dried cod (fish), lemon juice, sunflower oil), garlic puree, parsley, pork gelatine, chicken, honey, dried potato, yeast extract, red pepper flakes, cornflour, semi-dried tomatoes, salt, sunflower oil, smoked paprika, chicken fat, ground fennel seeds, tomato paste, thyme, chillies, black pepper, dried oregano, sugar, ground turmeric, extra virgin olive oil, garlic, colour paprika extract
WARNING: Although we do our very best to take out all of the bones and shells, some may remain.
Nutritional
Informationper 100g
per ½ pack
Energy
558kJ
133kcal1952kJ
465kcalFat
4.8g
17.0g
(of which saturates)
0.8g
2.7g
Carbohydrate
13.9g
48.7g
(of which sugars)
1.6g
5.7g
Protein
7.0g
24.5g
Salt
0.80g
2.80g
Allergy Information
For allergens, see ingredients in bold. May also contain nuts, peanuts and sesame.
Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website.
Please always check the sleeve found on your dish for the most up to date information.
Our Chef Recommends
It's not easy to make a really good paella but I think we've cracked it. Let us know if you agree!
More about ABI
A little bit
on the side
WATERCRESS SALAD WITH MANCHEGO, TOASTED ALMONDS AND SHERRY VINEGAR
(Serves 2)
½ garlic clove, chopped
2 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
Coarse sea salt
2 handfuls watercress, stalks removed
1 handful slivered almonds, toasted in a pan
100g manchego cheese, cut into thin slices
1. Put the garlic, vinegar, olive oil and a good pinch of salt into an empty jam jar and shake until emulsified. (Or whisk together in a bowl.)
2. Combine the watercress, half the almonds and half of the cheese shavings in a bowl. Pour over the dressing and toss. Finish with the remaining cheese and almonds. Serve.
Something
to drink?
If you’re in the mood for white wine, an albariňo or vinho verde partners really well with our paella. But don’t feel limited to whites. Reds can work really well too, especially when lightly chilled. Rioja and medium-bodied tempranillo make excellent choices.
