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Paella-style frittata recipe
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18 ratings
Enjoy the delicious surf and turf flavours of paella, but in frittata form. The piquant chorizo, juicy prawns, sweet peppers and spices are a natural flavour match with chicken. Serve with a simple green salad. See method
Ingredients
- 3 tbsp olive oil
- 225g spanish chorizo ring, thinly sliced
- 1 red onion, thinly sliced into rings
- 300g chicken breast, cut into thin strips
- 1 red pepper, cut into strips
- 1 yellow pepper, cut into strips
- ½tsp smoked paprika
- pinch saffron
- 125g (4oz) cooking prawns
- 5tbsp fresh chopped parsley
- 8 eggs
- thyme to garnish
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
2445kj
590kcal
29%
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Fat
41g
59%
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Saturates
12g
60%
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Sugars
8g
9%
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Salt
1.7g
28%
of the reference intake
Carbohydrate 15.4g
Protein 40.4g
Fibre 2.6g
Method
Enjoy the delicious surf and turf flavours of paella, but in frittata form. The piquant chorizo, juicy prawns, sweet peppers and spices are a natural flavour match with chicken. Serve with a simple green salad.
- Heat the oil in a large heavy based frying pan or paella pan and cook the chorizo, onions and chicken over a moderately high heat for 5 minutes until the onions are soft and the chicken is cooked through, with no pink showing. Add the peppers, smoked paprika and saffron and cook for a further 3-4 minutes until beginning to soften.
- Add the prawns and heat through, stirring for 1 minute, then beat the eggs with the parsley and pour over the ingredients in the pan and cook over a moderate heat for 5 minutes until the base is set. Meanwhile preheat the grill and cook under a preheated grill for 4-5 minutes until the top is set and golden. Garnish with fresh thyme leaves and cut into wedges to serve and serve with a simply dressed green salad.
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