Mains

Spring Paella

BY Monica Yates

  • 1 brown onion, diced
  • 3 cloves of garlic, crushed
  • Tbsp coconut oil
  • 6 chicken thighs, sliced into strips
  • 1 Tbsp sweet smoked paprika
  • 1 tsp thyme leaves
  • 1 red capsicum
  • 2 bunches of asparagus chopped
  • 1 cup of corn kernels
  • head of medium cauliflower
  • 2 cups of bone broth
  • 1 tsp salt
  • 6 spring onions, diced to serve
  • fresh parsley to serve
  1. Sautee the brown onion and garlic with the coconut oil in a medium frying pan until caramelised.
  2. Add the chicken and brown. Then add all the spices, capsicum and asparagus and cook until the veggies are tender. Add the cauliflower, corn, salt and broth and let simmer for 15 minutes or until the cauliflower is tender.
  3. Sprinkle with fresh parsley, spring onion and basil to serve

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