Carrot Rice Paella
Rice, made from carrots, cooked with chorizo, chicken, prawns and delicious spices.
Servings: 6 people
Calories: 300kcal
Ingredients
- 3 large carrots *SEE NOTE 1
- 1 tablespoon olive oil
- 200g (½ large) chicken breasts, chopped into chunks
- 1 tablespoon finely chopped garlic
- 1 small onion, finely chopped
- 1 capsicum pepper
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- 200g 1 large Continental Chorizo sausage *SEE NOTE 2
- 400g tin chopped tomatoes
- 90g frozen peas
- 2 tablespoon lemon juice
- 1 tablespoon chopped coriander /cilantro
- 200g king prawns
Instructions
- Peel carrots and spiralize using a spiralizer. Add spiralized carrot to a food processor and pulse until the carrots resemble rice.
- Heat the oil in a paella / large frying pan over a medium heat.
- Fry the chicken breast until browned and cooked through. Remove from pan and set aside.
- Add the garlic, onion and capsicum pepper and cook until the vegetables soften (around 3-5 mins)
- Add the chorizo, smoked paprika and turmeric and cook for a further few minutes.
- Add the chopped tomatoes, peas, carrot rice, lemon juice, coriander and stir to combine.
- Press the prawns into the rice, cover and allow the mixture to cook undisturbed until the prawns are cooked. (around 5-7 mins)
- Add the cooked chicken and stir until combined.
- Garnish with some chopped coriander.
Notes
NOTE 1: I generally produce 300g of carrot rice from 3 large carrots.
NOTE 2: I use continental (Spanish) chorizo that is cured and dry. I do not recommend using fresh chorizo in this recipe.
If serving to a baby watch the amount of chorizo added. I removed the chorizo for baby portions.
The nutritional information is an ESTIMATE only calculated using an online nutrition generator. It is based on 1 of 6 portions of the meal.
Nutrition
Serving: 1of 6 | Calories: 300kcal | Carbohydrates: 13.5g | Protein: 24.6g | Fat: 16.6g | Cholesterol: 107.3mg | Sodium: 586.7mg | Sugar: 6.3g