I found this recipe on the BBC good food website and just omitted the olive oil. It's well worth spending some syns on the chorizo - despite this not being a "proper" paella it's ridiculously yummy for so little work. So thought I would share it (oh and very fussy teenage daughter ate it and enjoyed - win win
Syns on Extra Easy - (I overestimated based on chorizo I could find on the app, but if you can see the brand you have on the calc then you might be better off using that) I estimated 16 syns for the chorizo used, working out at 4 syns per portion.
400-500g chicken mini fillets
Fry Lite (I didn't use it, just a little water to stop the onions catching on the pan)
1 large onion, finely chopped
1 garlic clove, crushed
1 tsp ground turmeric
115g chorizo sausage, peeled
225g long grain rice
600ml chicken stock
4 tomatoes, skinned, seeded and chopped
1 red pepper, seeded and sliced
115g frozen peas (I used frozen green beans as I like them better than peas)
salt and black pepper
Fresh Lemon Wedges to serve
Heat a large non-stick pan and brown the chicken on both sides. Add the onion and garlic, and stir in the turmeric. Cook for 2 minutes.
Slice the chorizo and add to the pan with the rice and stock. Bring to the boil and season to taste, then cover and continue to cook on a medium heat for 15 minutes.
Add the chopped tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes or until the chicken is tender and the rice has absorbed the stock.