paella #4
- Categories
- Poultry
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Oil |
| 8 | Chicken drumsticks |
| 2 | Cloves garlic; crushed |
| 1 large | Onion; sliced |
| 1½ cup | Long grain rice |
| 2½ cup | Hot chicken stock |
| ½ teaspoon | Cinnamon |
| 1 teaspoon | Papricka |
| 1 teaspoon | Black pepper |
| 10 | Pieces saffron |
| 2 | Pimentos; sliced |
| 250 grams | Mussels |
| 250 grams | Prawns; shelled |
| 125 grams | Frozen peas; thawed |
| 6 | Prawns; whole |
| Parsley |
GARNISH
1. Place the oil in a bowl and cook on HIGH for 45 seconds. Add the chicken and cook on HIGH for 5 minutes turning over halfway through. Add the garlic and onion, cook on HIGH for a further 3 minutes. Add the rice and cook on HIGH for 2 minutes, stirring every minute.
2. Pour on the stock and seasonings, cover and cook on HIGH for 9 minutes until the rice is is tender.
3. Stir in the pimento, mussells, prawns and peas. Re-cover and cook on HIGH for 4 minutes. Transfer to a serving dish and garnish with whole prawns and parsley.
Date: Fri, 21 Jun 1996 16:52:21 -0500 From: awilson@...
MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .
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