Lightning Paella

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash chicken legs and wings and pat dry. Mix 4 tablespoons of oil and paprika powder. Turn legs and wings in paprika oil, season with salt and pepper. Heat up a large pan. Fry chicken legs and wings in portions while turning.

2. 2

   Remove from the pan and place on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. In the meantime, clean and wash the spring onion. Dice onion white, cut onion green into large pieces.

3. 3

   Peel garlic and dice finely. Clean, wash and slice the peppers. Put 1 tablespoon of oil in the pot, heat up. Add the bell peppers and fry them for about 3 minutes, turning them, and take them out. Add 1 tbsp. oil, spring onion white and garlic and fry over low heat until translucent.

4. 4

   Add the rice and briefly sauté. Season with salt. Add stock little by little, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid.

5. 5

   Cook for a total of 25-30 minutes. Add the peppers about 8 minutes before the end of the cooking time. Add peas and spring onion green about 5 minutes before the end of cooking time. Season to taste with salt, pepper, curry and turmeric.

6. 6

   Arrange vegetable rice, chicken legs and wings in a pan.

Nutrition Facts

KCAL
590 kcal

CARBS
56 g

FATS
26 g

PROTEINS
32 g