A wholesome spin on traditional paella made with pearled spelt for a nutty texture. Packed with chicken, seafood and colourful vegetables — ideal for a hearty, family-style meal.
Serves 4–6 ~40 mins One-pan dish
Ingredients
- 2 tbsp extra virgin olive oil
- 2 onions, finely diced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 2 garlic cloves, chopped
- 1 tbsp tomato purée
- 2 tsp smoked paprika
- 300g pearled spelt
- 600ml vegetable or chicken stock
- Pinch of saffron
- Zest and juice of 1 lemon
- 100g frozen peas
- 300g skinless and boneless chicken thighs, cut into bite-sized pieces
- 300g frozen raw seafood mix, defrosted
- Handful of flat-leaf parsley, chopped (optional)
- Lemon wedges, to serve
- Sea salt and black pepper
Method
- Set a large, deep-sided non-stick frying pan over a medium heat and add the olive oil. Once hot, add the onions and peppers and fry for 8 minutes until softened.
- Add the garlic, tomato purée and smoked paprika. Stir and cook for 1 minute more.
- Stir the spelt into the pan until the grains are coated in the oil. Add the stock, saffron, lemon zest and juice, peas and chicken. Season with salt and pepper.
- Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the chicken is cooked and the liquid is nearly absorbed.
- Remove the lid and add the seafood but do not stir it in. Replace the lid and cook for 5 minutes, then turn up the heat for 1 minute.
- Turn off the heat, remove the lid, and scatter with parsley (if using). Top with lemon wedges before serving.
- Serve directly from the pan, including some of the crispy grains from the base for extra flavour.
Serving & storage
Tip: Best served fresh. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the seafood.
