Chicken Paella
with Peas and Sunny Aioli
Paella, famously cooked in a wide, shallow pan, originally comes from Valencia. And guess what, in Valencian, 'Paella' simply means 'frying pan'.
Cals 795 · Prot 58 · Carbs 99 · Fat 24
Family Friendly
45 min
Paella, famously cooked in a wide, shallow pan, originally comes from Valencia. And guess what, in Valencian, 'Paella' simply means 'frying pan'.
Cals 795 · Prot 58 · Carbs 99 · Fat 24
Family Friendly
Ingredients
Paella
Chicken breast
400 Grams
White onion
1 Piece
Garlic cloves
2 Piece
Yellow pepper
1 Piece
Tomatoes
1 Piece
Water
250 ML
Chicken stock cube
4*5*9*15*
1 Piece
Saffron Splash
20 ML
Olive oil
1 Tbsp
Salt
0.5 Tsp
Turmeric powder
2 Grams
Smoked paprika powder
2 Grams
Dried oregano
2 Grams
Basmati rice
150 Grams
Green peas
100 Grams
Fresh parsley
15 Grams
Aioli
Lemon
1 Piece
Mayonnaise
5*9*13*
50 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3322 / 795 |
| Fats (g) | 23.8 |
| of which saturated (g) | 4.7 |
| Carbohydrates (g) | 99 |
| of which sugars (g) | 10.2 |
| Fibers (g) | 8.4 |
| Proteins (g) | 57.7 |
| Salt (g) | 3.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- 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 measured water and dissolve the stock cube and saffron in it.
- Chop the chicken into bite-sized pieces.
2 Fry
- 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.
- Fry for 5 min until softened.
- Add the chicken, garlic, the smoked paprika and a pinch of turmeric (reserve the rest for the aioli).
- Fry for 4 min further.
3 Simmer
- 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 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.
6 Serve
- Meanwhile, roughly chop the parsley leaves.
- Once ready, squeeze the remaining lemon juice over the paella.
- Serve the Chicken Paella with Peas and Sunny Aioli.
- Garnish with the chopped parsley.
- Serve with the aioli on the side.
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