Easy Paella - cooking recipe

Ingredients

1 tsp olive oil
150 g chicken fillet
1 None onion, finely diced
1 clove garlic, finely diced
100 g risotto rice
1 tsp ground saffron
100 ml dry white wine
275 ml chicken stock
125 g frozen mixed seafood, thawed
1 None red pepper, chopped
50 g frozen peas, thawed
1 tbsp chopped parsley, for garnish

Preparation

Heat oil in a pan and brown the chicken for 5 minutes, remove and set aside. Add the onion and garlic to the pan then add the rice and saffron. Briefly cook then slowly add the white wine and chicken stock. Simmer for about 30 minutes until the rice is tender.
Slice the chicken and return to the pan for the last 5 minutes of cooking with the seafood, red pepper and peas. Season with salt, pepper and lemon juice. Serve in a bowl and garnish with parsley.