Paella normally contains seafood but Fiona and Ellie’s version is made with tender pieces of chicken and vegetables and is really tasty. This is a similar concept to risotto in that the whole meal is cooked in one pan but it’s a bit easier as paella rice doesn’t need constant stirring. This is a great all-in-one supper dish for any time of the year.

Serves 4
Prep: 5 minutes
Cook: 30 minutes

  • 1 tablespoon olive oil 4 boneless, skinless
  • chicken thighs
  • 2 tablespoons chopped cooking chorizo (optional)
  • 1 red pepper, deseeded and chopped
  • ½ onion, chopped
  • 2 garlic cloves, crushed 200g paella rice
  • A few strands of saffron or 1 teaspoon turmeric (see note below)
  • 850ml fresh Chicken Stock or ½ low-salt chicken stock cube dissolved in 850ml boiling water
  • 1 small courgette, cut into quarters and then into small slices
  • Handful fine green beans, chopped
  • 3 broccoli florets, broken into small pieces
  1. Heat the oil in a large frying pan over a medium-high heat and fry the chicken pieces and chorizo if using, for about 5 minutes, allowing them to take on a little colour.
  2. Add the pepper and onion and allow to soften for a minute or two.
  3. Add the garlic, rice and saffron (or turmeric) and stir for a couple of minutes. Keep stirring to make sure the rice doesn’t stick to the bottom of your pan and all the ingredients combine well.
  4. Pour over the stock, bring to the boil and then turn down and gently simmer for 10 minutes.
  5. Add the courgette, beans and broccoli and then gently simmer for a further 10 minutes.
  6. Stir once just to check that the rice has not stuck to the bottom of the pan.

If you aren’t allergic, stir in a handful of cooked prawns at the end of cooking.

The saffron gives the lovely yellow colour to the rice but it is very expensive so turmeric makes a great everyday alternative.

From The Allergy-Free Family Cookbook: 100 delicious recipes free from dairy, eggs, peanuts, tree nuts, soya, gluten, sesame and shellfish by Fiona Heggie and Ellie Lux.
Follow this link to buy it.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

More Recipes

  • Veggie fried rice

    Versatile fried rice is perfect for using up whatever veg you have in the fridge. A fantastic way to get loads of veggies into your kids – shredding them finely and cooking them so they’re crunchy makes them really palatable to children.

  • Better-for-them nachos

    Create a slightly healthier bowl of nachos for family movie night by toning down the cheese, ditching the sour cream and serving with lots of crunchy diced peppers, avocado, tomato, coriander, and lime.

  • Egg-free Salmon Fishcakes

    These fishcakes take very little effort to bring together and use store cupboard oily fish which is more affordable, time-saving and still packed with omega-3.

  • Lentil ragu and spaghetti

    This freezable veggie ragu or Lentil spaghetti veggienese, packs in four of your five-a-day and is high in fibre and protein.

  • Homemade Sweets

    This recipe for no-sugar delicious sweets is from chef Claudine Boulstridge.

  • Mango Coconut Lolly

    Maya is mum to an 8-year-old with multiple food allergies, and one-half of Indonesian street food business

Join our mailing list

Join our mailing list

Subscribe To Our Newsletter to receive the latest news and updates from our team.

Age of person with allergies

You have Successfully Subscribed!

Subscribe to our Newsletter

Subscribe to our Newsletter

 

Join our mailing list to receive the latest news and updates from our team.

Once you’ve signed up you’ll receive a welcome email from us. If it doesn’t appear in your inbox then please check all your email folders including “spam”.

GDPR and Privacy Policy

Allergies interested in (tick as many as apply)

GDPR

You have Successfully Subscribed!