Paella-style frittata recipe
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- Serves 4
- 15 mins to prepare 20 mins to cook
- 590 calories / serving
- Dairy-free
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
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Shop ingredientsEach serving contains
- Energy
- 2445kJ 590.0kcal
- Fat
- 41g
- Saturates
- 12g
- Salt
- 1.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 15.4gProtein 40.4gFibre 2.6g
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- 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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- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
