Carrot Rice Paella
Try this Carrot Rice Paella recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
dairy free
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 tbsp lemon juice
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 2 tbsp grated parmesan
- 1 tbsp finely chopped garlic
- 400 g tin chopped tomatoes
- 1 pepper (i used a yellow pepper) diced
- 1 large chorizo sausage cut into small cubes or sliced
- 90 g frozen peas
- 400 g carrot rice (see instructions above)
- 1 tbsp chopped coriander /cilantro
- 200 g king prawns
- 200 g cooked chicken chunks
- Carbohydrate 17.429230003294 g
- Cholesterol 314.999999990701 mg
- Fat 11.0975399984242 g
- Fiber 5.01245003522307 g
- Protein 50.5364749960999 g
- Saturated Fat 3.40530499837167 g
- Serving Size 1 1 recipe (1324g)
- Sodium 585.467999838893 mg
- Sugar 12.4167799680709 g
- Trans Fat 1.42827999985311 g
- Calories 377 calories
Heat the oil in a paella / large frying pan over a medium heat.Add the garlic, onion and pepper and cook until the vegetables soften (around 3-5 mins)Add the chorizo, smoked paprika and turmeric and cook for a further few minutes.Add the chopped tomatoes, peas, carrot rice, lemon juice, coriander and stir to combine.Press the prawns into the rice, cover and allow the mixture to cook undisturbed until the prawns are cooked. (around 5-7 mins)Add the cooked chicken and parmesan and stir until combined.Garnish with some chopped coriander.
