Easy Paella

• 1 tsp olive oil
• 150 g chicken fillet
• 1 None onion, finely diced
• 1 clove garlic, finely diced
• 100 g risotto rice
• 1 tsp ground saffron
• 100 ml dry white wine
• 275 ml chicken stock
• 125 g frozen mixed seafood, thawed
• 1 None red pepper, chopped
• 50 g frozen peas, thawed
• 1 tbsp chopped parsley, for garnish

1. Heat oil in a pan and brown the chicken for 5 minutes, remove and set aside. Add the onion and garlic to the pan then add the rice and saffron. Briefly cook then slowly add the white wine and chicken stock. Simmer for about 30 minutes until the rice is tender.
2. Slice the chicken and return to the pan for the last 5 minutes of cooking with the seafood, red pepper and peas. Season with salt, pepper and lemon juice. Serve in a bowl and garnish with parsley.

olive oil, chicken fillet, onion, clove garlic, risotto rice, ground saffron, white wine, chicken stock, mixed seafood, red pepper, frozen peas, parsley

Taken from recipes-plus.com/api/v2.0/recipes/19576 (may not work)