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| Beachside paella--Hairy Dieters: How to Love Food and Lose Weight |
We cooked this on a beach in Northumberland and some said it was the best paella they’d ever tasted – dieting or not. You know what? We have to agree.
358 calories per portion
358 calories per portion
Ingredients
- 1 tbsp olive oil
- 6 boneless, skinless chicken thighs, cut in half
- 75g chorizo (we like picante) skinned and cut into 5mm/¼in slices
- 2 medium onions, peeled and chopped
- 1 red pepper, quartered, deseeded and sliced
- 1 yellow pepper, quartered, deseeded and sliced
- 150g/5½oz green beans, trimmed and cut into 2cm/¾in lengths
- 3 garlic cloves, peeled and crushed
- 2 tsp smoked paprika
- 2 good pinches saffron threads
- 1 bay leaf
- 175g/6oz paella rice (medium-grain rice)
- 1 litre hot chicken stock, made with 1 chicken stock cube
- 500g/1lb 2oz live mussels, well scrubbed and beards removed
- 1 medium squid, cleaned and sliced into rings or 225g/8oz prepared squid rings
- 12 raw king prawns, peeled or shells on, thawed if frozen
- flaked sea salt
- freshly ground black pepper
- lemon wedges, for squeezing
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