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Ingredients
2 boneless chicken breast fillets, skin removed 90 g/3 oz reduced-salt and -fat ham, sliced 1 onion, chopped 2 cloves garlic, crushed 3 tomatoes, peeled and chopped. 1 teaspoon sweet paprika 1/2 teaspoon saffron threads 4 cups/llitre/13/4 pt chicken stock 350 g/11 oz long grain rice 185 g/6 oz green beans, trimmed and chopped 1 red pepper, chopped 75 g/2 1/2 oz fresh or frozen peas 4 tablespoons chopped fresh flat leaf parsley

Instructions
2183 kilojoules 520 Calories per serve High Fibre Low Fat 5 serves carbohydrate 1. Heat a nonstick frying pan over a high heat, add chicken and cook for 2-3 minutes each side or until tender, remove from pan and set aside to cool. Cut into thin slices. 2 . Add ham, onion and garlic to pan and cook, stirring, for 5 minutes or until onion is soft. Add tomatoes, paprika, saffron and stock, cover and bring to the boil. 3. Stir in rice, cover and simmer for 15 minutes or until rice is tender. Add chicken, beans, red pepper, peas and black pepper to taste and simmer for 10 minutes or until vegetables are tender. Scatter with parsley and serve immediately from the pan. Serves 4 Serving suggestion: Tossed Green Salad with Lemon - place assorted lettuce leaves in a bowl, sprinkle with a little freshly squeezed lemon juice and freshly ground black pepper. Toss and serve immediately. Paella is a great one-dish meal that is perfect for feeding a crowd. In Spain the paella pan is placed in the centre of the table and the paella is eaten straight from the pan. Blood oranges are in season during winter months, however their season is short and they are not always easy to find.