Chicken and Prawn Paella

A merge of 2 recipes (July/August, WW magazine & The Really Contented Tummy Cookbook)

CORE
Points per serve 7

Serves 3
Cooking oil spray
1/2 packet WW bacon chopped.
1 brown onion, finely chopped
140g chicken breast without skin, trimmed and thinly sliced
1/2 red capsicum,
3/4 cup frozen peas
1 garlic clove crushed
1 cup (150g) Alborio Rice
pinch Saffron threads
1L (4 cups) chicken stock (made using stock powder)
125g prawn tails, peeled and deveined

Heat oil in a heavy based pan over medium heat. Add the onion and garlic. Cook, stirring, for 5 minutes or until softened. Add bacon and stir for 1 minute. Add the rice, cook, stirring for 1 minute or until rice is coated.

Add the capsicum and saffron. Cook, stirring for 1 minute to combine. Gradually add the stock, stirring regularly, until all the stock is absorbed. This should take 15 minutes, Add the prawns, chicken breast and peas. Cook for a further 5 minutes or until prawns and chicken are cooked.

I have also made it adding mushroom as well. Delish!

Serve immediately.