SunRice

Spanish Paella

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Prep time

15min

Cook time

60min

Try out this Spanish paella recipe for a delicious lunch or dinner! This recipe combines the flavours of different proteins and vegetables with black rice.

SunRice Microwave Black Rice Pouch

SunRice Microwave Black Rice Pouch

* Silky texture and vibrant colour * Nutritious wholegrain * Gluten free * Great source of protein, energy, and fibre * Special heat technology, no added colours, flavours, or preservatives * Suitable for lunch or dinner

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Black Rice

  • 0.99 l Chicken Stock

  • 2 tbsp Olive Oil

  • 2 Chorizo Sausages (sliced)

  • 350 g Chicken Thigh Fillets (cut into 3cm pieces)

  • 1 Brown Onion (diced)

  • 4 clove Garlic (crushed)

  • 1 Red Capsicum (chopped)

  • 1 tbsp Smoked Paprika

  • 400 g Whole Squid (cleaned, tube and tentacles sliced)

  • ¾ cup Peas

  • 300 g Large Green Prawns (peeled and deveined, tails intact)

  • 200 g Mussels (scrubbed and debearded)

  • 1 Tomato (seeded and diced)

  • cup Parsley (chopped)

  • 1 Lemon Wedge (to serve)

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.

Characteristics

Longer Grains

Longer Grains

Nutty

Nutty

Hint of Sweetness

Hint of Sweetness

Photo of Spanish Paella

Method

  • Place rice in a medium saucepan, wash 2-3 times with cold water; strain and place back in saucepan. Add 3½ cups of the chicken stock. Bring to the boil, then reduce heat and simmer, covered, for 30-35 minutes or until liquid is absorbed. Allow to stand, covered, for 10 minutes. Lightly fluff with a fork and set aside.

  • Meanwhile, heat oil in a large frying pan or paella pan over a medium/high heat. Cook chorizo, stirring for 1 minute or until lightly golden. Add chicken and onion and cook for a further 2 minutes. Add garlic and capsicum, cook for 2 minutes longer or until softened. Add paprika and squid and stir for 1 minute.

  • Reduce heat to medium. Add peas and rice and toss gently. Stir in remaining stock. Arrange remaining seafood on top of rice. Cover tightly with a lid or foil. Simmer for 6 minutes or until prawns are just cooked and crustaceans are open.

  • Top with tomatoes and parsley. Serve with lemon slices.

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