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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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This recipe is under construction and should not be used. Ingredients:
1 onion (finely chopped) |
4 garlic cloves (finely chopped) |
1 large tomato (chopped) |
1 small red pepper (chopped) |
200 g chicken thighs (in bite sized pieces) |
1 1/2 teaspoons salt |
10 saffron strands |
1 teaspoon smoked paprika (or less) |
300 g rice (paella) |
750 g chicken stock |
12 -15 medium prawns (tails only) |
5 large prawns |
2 calamari (cut in rings) |
8 mussels |
1/2 cup green peas |
1 lemon (cut into wedges) |
Directions:
1. Fry chicken in a few teaspoons olive oil until golden. Remove from pan.
2. Gently fry onions in olive oil until golden. (approx 5 mins).
3. Add garlic and cook for another few minutes.
4. Add red pepper and tomato. Cook until tomato is very soft.
5. Add rice, chicken, stock and spices and heat until simmering. Put the timer on for 20 minutes.
6. Add prawns and calamari and push into the liquid. The Paella should be simmering quite strongly. Rotate pan so it all cooks evenly.
7. With 8 minutes (12 min) to go, push mussels into the rice and lay large prawns on top.
8. After 4 mins (turn prawns over) and place peas on top.
9. When the timer goes, put some foil loosely over the pan and wait 3 minutes.
10. Push lemon into the paella and serve.
11. Serve from pan and get people to squeeze lemon over their serves.
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