INGREDIENTS
2
Chicken thighs, free-range skin off
70 g
Chorizo, quality
200 g
Prawns from sustainable sources, frozen cooked
1
Carrot
1/2
bunch Flat-leaf parsley, fresh
2 cloves
Garlic
1
Lemon
1
Onion
100 g
Peas, frozen
1 tbsp
Tomato purée
1
Chicken stock cube, organic
300 g
Paella rice
1 tsp
Paprika, sweet smoked
1
Red pepper
1
Olive oil