Yield: 1 servings
|100 millilitres||Olive oil|
|400 grams||Corn-fed chicken pieces; skin on|
|1 small||Spanish onion|
|120 grams||Tomatoes; skinned, seeded and|
|\N \N||; cut into quarters|
|2 \N||Cloves garlic; crushed|
|1 teaspoon||Saffron; soaked in 1tbsp hot|
|\N \N||; water|
|120 grams||Paella rice; (risotto rice will|
|\N \N||; do)|
|120 grams||Cleaned fresh squid rings|
|1 pinch||Chilli powder|
|12 \N||Cooked prawns; shell on|
|20 \N||Floz chicken stock|
|\N \N||Sea salt and freshly ground black pepper|
Heat the paella dish until hot then add the oil and heat until hot. Brown the chicken pieces and onions and when golden brown, add the squids, tomatoes and rice. Add the stock, saffron, paprika, seasoning (including the chilli if desired) and stir briefly to mix together and when stock is boiling turn down heat until a slow simmer.
Cook until the mixture is a risotto like consistency and the chicken pieces are cooked throughout. When the final point is approaching, place the cooked prawns on to the top of the paella. For a different flavour mussels can be added at the beginning with the squids, if desired.
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Carlton Food Network
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