Nosh paella

Yield: 1 servings

Measure Ingredient
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 teaspoon Paprika
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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