Low Carb Spanish Paella Recipe | Qetoe Low Carb Rice

Ingredients

• 1 packet Qetoe Rice
• 200g chicken thigh, diced
• 100g chorizo sausage, sliced
• 150g prawns, peeled and deveined
• 50g peas
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 pinch saffron threads
• 500ml chicken stock
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Method

1. 1

   In a large frying pan, heat 2 tbsp olive oil over medium heat.

2. 2

   Add the diced chicken and chorizo to the pan, cooking until the chicken is browned all over (around 5-7 minutes).

3. 3

   Stir in the garlic, red bell pepper, smoked paprika, and saffron, cooking for another 2 minutes until fragrant.

4. 4

   Add the dry Qetoe Rice straight into the pan, mixing well to coat in the flavours.

5. 5

   Pour in the chicken stock, season with salt and pepper, and bring to a gentle simmer. Do not stir.

6. 6

   Simmer for about 15 minutes, or until the rice has absorbed the stock and is tender.

7. 7

   Add the prawns and peas to the rice, gently nestling them into the mixture and cooking for an additional 5 minutes until the prawns are pink and cooked through.