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Paella-style frittata recipe

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

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2445kj
590kcal 29%
Fat
41g 59%
Saturates
12g 60%
Sugars
8g 9%
Salt
1.7g 28%

of the reference intake
Carbohydrate 15.4g Protein 40.4g Fibre 2.6g

Method

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.