■ 1 tbsp olive oil
■ 400g Soffritto Mix (onion, carrot and celery)
■ 400g Chicken Breast Chunks
■ 300g Paella Rice
■ 400g can chopped tomatoes
■ 600ml chicken stock
■ Pinch saffron strands
■ 200g frozen peas
■ 2 tbsp chopped fresh parsley
■ 1 lemon, cut into wedges, to serve
- Heat the oil in a large pan and cook the soffritto and chicken for 5 minutes until the chicken is browned on the outside.
- Add the rice and cook for a minute then stir in the tomatoes, stock and pinch of saffron. Bring to the boil and simmer for 15 minutes until the chicken is cooked through.
- Stir in the peas and cook for a further 3–4 minutes until the rice is tender and the liquid has been absorbed.
- Spoon into bowls, scatter with the parsley and a good grinding of black pepper and serve with a wedge of lemon for squeezing over.