Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3324 / 795
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the onion and garlic (reserve 1 clove of garlic for step 4). Deseed and finely chop the yellow peppers. Finely chop the tomatoes. Boil the measuredwater and dissolve the stockcube and saffron in it. Chop the chicken into bite-sized pieces.
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and peppers with a pinch of salt and fry for 5 min until softened. Add the chicken, garlic, a pinch of turmeric (reserve the rest for the aioli) and the smokedpaprika. Fry for 4 min further.
Add the oregano, rice and tomatoes and give everything a good mix up. Pour the stock over the rice and cover with a lid immediately. Cook over a medium-low heat for 15-18 min or until the rice is cooked.
4 Prep aioli
Meanwhile, slice the lemon into wedges. Add the remaining turmeric to a small bowl. Peel and mince the reserved garlic directly into the bowl. Add 1/1.5/2 Tbsp of boiled water and mix well. Add the mayonnaise. Season with a generous squeeze of lemon juice and a pinch of salt and pepper.
Tip!Don't like the taste of raw garlic? Go easy.
5 Add peas
After the rice is cooked, remove the lid. Scatter the peas over the top and cover once more. Cook for 3 min further.
Tip!If the rice isn't cooked after 15 minutes, add a splash of water and cook, covered, for 5 minutes further.
Meanwhile, roughly chop the parsley leaves. Once ready, squeeze the remaining lemon juice over the paella. Garnish with the chopped parsley and serve the aioli alongside.