Baked Paella Style Rice with Eggs
"I found this recipe from "Australian Eggs". I just love some of their recipes, and this is one I am really wanting to try very soon. I am sure you could substitute the peas if you prefer."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (778.1 g)
- Calories 1095.1
- Total Fat - 57.1 g
- Saturated Fat - 16.4 g
- Cholesterol - 1021.3 mg
- Sodium - 1131.3 mg
- Total Carbohydrate - 80.6 g
- Dietary Fiber - 4.2 g
- Sugars - 6.5 g
- Protein - 61.4 g
- Calcium - 260.2 mg
- Iron - 8.1 mg
- Vitamin C - 29 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat the oven 220°C/200°C (fan-forced). Heat half the oil in a large deep ovenproof frying pan over high heat; Cook the chicken and chorizo, turning, for 3-4 minutes or until browned then remove from pan
Step 2
Heat the remaining oil in same pan over medium-high heat, then add the onion and capsicum & cook, stirring, for 3-4 minutes or until onion is softened; add the rice, garlic, paprika and oregano and cook, stirring, for 1 minute or until fragrant.
Step 3
Add the tomato passata and stock and bring to the boil; remove from the heat and stir chicken and chorizo into rice.
Step 4
Cover with a lid & transfer to oven.
Step 5
Bake for 15 minutes
Step 6
Remove dish from oven & crack eggs over rice mixture; cover with lid & return to oven for 8-10 minutes or until rice is tender and egg whites are set
Step 7
Meanwhile, place peas in a heatproof bowl. Cover with boiling water & stand for a minute or until tender; drain the peas & scatter the peas and parsley over rice.
Step 8
Serve with lemon wedges and crusty bread.
Tips
No special items needed.
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