Buy Paella Pans
HT MC Spanish
4 Hot Seafood Shellfish Poultry
Pork Grains Vegetables Alcohol Herbs Main course
Gluten Wheat Dairy free Eggless Spain Europe
Rashers Back Bacon
Boneless Chicken Breasts, skinned
tbsp Olive Oil
Onions, thinly sliced
Green Capsicum, (sweet pepper) deseeded and thinly sliced
Red Capsicum, deseeded and thinly sliced
Garlic Cloves, crushed
x 400g/14oz tin Chopped Tomatoes
Long Grain Rice
Fresh Unpeeled Prawns
tbsp Fresh parsley, chopped
tbsp Dry White Wine (check manufacture)
Bring the stock to the boil, stir in the saffron and set aside until needed. Cut
the bacon into 12mm/˝ inch strips and cut the
chicken into 2.5cm/1 inch cubes.
Heat 1 tablespoon of the olive oil in a large pan, add the bacon and chicken
and lightly brown. Remove with a slotted spoon
and set aside.
Add the remaining oil to the pan, then add the onions, peppers and garlic, and
cook over a low heat for 10-15 minutes until
they are softened but not coloured.
Stir in the tomatoes, bring the mixture to the boil then reduce the heat and
simmer for a further 10 minutes, stirring
frequently, until some of the liquid from the
tomatoes has evaporated and the mixture has thickened slightly.
Stir in rice, add the chicken, bacon, stock and salt and bring to the boil. Then
reduce the heat , cover the pan with a
tight-fitting lid and simmer for 25 minutes without
Meanwhile, clean the squid and cut pieces. Scrub and debeard the mussels,
discarding any that are open or damaged.
At the end of the 25 minutes cooking time, add the squid, mussels, wine
and peas to the rice and cook t for a further
10 minutes, or until the rice has absorbed
all the stock and the mussels have all opened (discard any that remain
closed). If the mixture sticks to the pan, add
a little water.
Season with plenty of black pepper, then scatter the whole prawns on top,
cover and cook for 3-4 minutes more until all
the prawns are heated through.
Sprinkle the parsley over the paella and serve immediately.
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