This time a year ago, my best friend and I were gallivanting through Spain, tasting and trying all the paella we could see! This is a tasty recreation of all the Spanish flavours we grew to love.
1 tbsp olive oil
2 cloves garlic, chopped
1 onion, chopped
2 tsp Chilli Blend
1 cup arborio rice
400g can chopped tomatoes
3 cups chicken stock
1 chicken breast, diced
½ cup frozen peas
½ lemon, cut into wedges
1 handful flat-leaf parsley, chopped
1. Heat oil in a large pan, add onion and garlic and cook for 5 mins. Stir in the Keens Chilli Blend and rice. Then stir in the tomatoes and stock. Season and cook, uncovered, for 15 mins, stirring now and again until rice is almost tender.
2. Stir the chicken pieces and frozen peas, cover with a lid. Simmer for 5 mins, or until chicken is just cooked. Scatter with parsley and serve with lemon wedges.
After more inspo? Head to Chilli Recipes from around the world!