- 15 ml olive oil
- 1 onion, cut into thin wedges
- 4 cloves garlic, chopped
- 3 tomatoes, chopped
- 1 t turmeric
- 1 t smoked paprika
- 300 g rice
- 1 litre chicken stock
- 1 packet frozen, peeled prawns
- 3 chicken breasts, sliced into quarters
- 150 g frozen peas
- Sea salt and freshly ground black pepper, to taste
- 1 squeeze lemon juice
Heat the oil in a deep frying pan and cook the onions until soft , about 5 minutes. Add the garlic and tomato and simmer for 5 minutes.
Add the tumeric, paprika and rice. Pour in the stock, bring to the boil and then simmer for 10 minutes. Stir occasionally until rice is nearly cooked.
Add the prawns and chicken and cook for 5 minutes. Add the peas and heat through. Season and squeeze over a little lemon juice. Serve hot.
Cooks note: If you like, use mussels or calamari instead of prawns or just the chicken.
This is Abigail's favourite quick paella to make at home, but if you're short on time or ingredients, try her traditional paella. Also read up on Abigail's 5 essential tips to keep in mind when making a paella.