Chicken and chorizo paella

Image: Ria Osborne

Whether you're carb-loading before a big race or indulging after a heavy training session, this paella is the perfect way to get your essential macros without compromising on taste. Chicken breasts and chorizo provide a hit of protein, while the rice will help replenish glycogen stores. Cooking in coconut oil is a wise option too - the oil is mainly made up of medium-chain fatty acids, which your body finds easier to process than other fats. Best of all? This recipe is even wheat and gluten free!

Chicken and chorizo paella

Serves 4

 

Ingredients

40g Lucy Bee Coconut Oil

1 onion, finely chopped

½ cooking chorizo, chopped

4 garlic cloves, crushed

400g risotto or paella rice

1 level tsp smoked paprika (sweet or hot)

200g roasted red peppers from a jar, diced

300g boneless, skinless chicken breasts, cut into bite-sized pieces

500ml chicken stock

500ml water

Large pinch of saffron threads

150g cooked broad beans, skins removed (frozen are fine)

12 black olives (optional)

Handful of parsley leaves

Himalayan salt and ground black pepper

Lemon wedges to serve

 

Method

1)    Melt the coconut oil in a large, heavy-based pan and gently fry the onion and chorizo, until the onion has softened. Add the garlic and sauté for another minute.

2)    Tip in the rice, stir, and cook for one more minute. Add the red pepper, smoked paprika and chicken and stir all ingredients together.

3)    Pour in the stock, water, saffron, broad beans and olives, if using, and then season to taste.

4)    Reduce the heat to low, cover and cook for 12-15 minutes, stirring occasionally to prevent sticking.

5)    Add the parsley, leave to stand for a few minutes and serve with lemon wedges and a green salad.

 

Recipe taken from Coconut Oil by Lucy Bee (Quadrille, £15).